Roasted Butternut Squash Salad

• 1 1/2 pounds butternut squashes , peeled and chopped into 3/4-inch cubes (about 4 cups)
• 1 Tablespoon olive oil
• Salt and freshly ground black pepper
• 3-4 heaping cups Fresh Kale , chops and ribs removed
• 3-4 heaping cups Fresh Spinach Leaves , chopped
• 6 slices Bacon , cooked and crumbled
• 1/2 cup dried cranberries or craisins
• 1/2 cup pecans , chopped (*see note below)
• 1/4 red onion , thinly sliced
• 1/3 cup freshly grated Parmesan cheese

For the balsamic vinaigrette:

• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 Tablespoon Dijon mustard
• 2 Tablespoons honey
• 1 Tablespoon lemon juice
• Salt and freshly ground black pepper , to taste