Roasted Butternut Squash Salad with Apple Cider Vinaigrette

0 Preheat oven to 425°F / 220°C. 
1 Line a large sheet pan with parchment paper (or generously spray it with nonstick cooking spray). (Note: If all of the squash won't fit easily on one pan with some space, use two sheet pans.)
2 Toss butternut squash with 1 1/2 Tablespoons olive oil and then brown sugar and salt. Spread out on prepared large sheet pan. Roast squash, without turning, until nearly tender, 15 minutes.
3 Remove squash from the oven and use a flat spatula to gently flip. 
4 Continue roasting until squash can be easily pierced with a fork, 10 to 15 minutes more.
5 While squash roasts, heat a large skillet or griddle over medium-high heat. Cook bacon on both sides until very crisp, 6 to 10 minutes total. Transfer bacon to a paper towel-lined plate to cool slightly.
6 Combine all ingredients for the dressing and whisk well (or blend with an immersion blender for a very smooth dressing). 
7 Just before serving, in a large salad bowl, toss together kale, Romaine, roasted butternut squash, bacon, and dried cranberries.
8 Add dressing and toss until dressed to your liking. Top with pepitas and cheese.