Roasted butternut salad with Danish feta, cranberries and pumpkin seeds

• 1 butternut sliced into wedges/rings
• 2 tablespoons olive oil
• salt & pepper to taste

for the salad

• 4-6 cups fresh baby spinach
• 1/2 cup dried cranberries soaked in boiling water until plump and juicy
• 1/4 cup pine nuts
• 1/4 cup pumpkin seeds
• 1 cup Danish feta cubed

for the dressing

• 2-3 tablespoons olive oil
• 2-3 tablespoons raspberry vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sugar or sugar substitute
• salt & pepper to taste