Roasted Squash Salad with Maple-Ginger Dressing

I made this salad for Thanksgiving and for a potluck yesterday. It's easy, folks enjoyed it and it goes great with pork, chicken, or turkey.

It's from a great little cookbook called For the Love of Salad by Jeanelle Mitchell.

2 tbsp extra virgin olive oil
1 large or 2 small butternut or buttercup squash (about 2 lb./2kg), peeled and cut bite-sized cubes
2 red onions, peeled, and cut into wedges
1 inch (2.5 cm) piece of fresh ginger, cut into julienne strips, (about 1/4 cup)
1/2 tsp salt
1/2 tsp pepper

1 tbsp sherry vinegar or red wine vinegar (if you haven't tried sherry vinegar - it's really wonderful)
1 tbsp fresh lemon juice
1 tbsp maple syrup
1 tsp minced fresh ginger
2 tbsp extra virgin olive oil

1/2 cup coarsely chopped toasted pecans
1/2 cup dried cranberries
Sea salt and freshly ground pepper

Preheat oven to 400 F
Combine olive oil, squash, onions, ginger, salt and pepper in a large bowl. Toss well to combine. Spread the vegetables out on a large rimmed baking sheet. Roast for 35 to 40 minutes, or until golden and cooked through, turning vegetable half-way through the cooking time. Remove from oven to roasting bowl.

Dressing:
Combine vinegar, lemon juice, maple syrup, and ginger. Gradually whisk in olive oil until well combined.

Add dressing to vegetables and toss to coat. Lightly toss in pecans and cranberries, and season with salt and pepper to taste.