Preheat oven to 400°F.

Place butternut squash on a rimmed baking sheet. Toss with a small amount of olive oil.

Spread into a single layer and sprinkle with salt and pepper.

Bake for 20-25 minutes, tossing occasionally, until fork tender.

While squash bakes, heat 1/2 tablespoon of olive oil in a frying pan over medium heat.

Add shallots and sauté until translucent, about 5 minutes.

Remove from heat.

Divide mixed greens between two dinner plates.

Top each salad with 3/4 cup squash. (You will have leftovers.)

Divide shallot, cranberries, and walnuts between both plates.

Top with desired salad dressing.