Preheat oven to 400°. Peel and seed butternut squash; cut into ¾-inch cubes. Toss together squash, olive oil, and next 3 ingredients in a large bowl; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until squash is tender and begins to brown, stirring once after 10 minutes. Remove from oven, and cool in pan 10 minutes.
Meanwhile, pulse poppy-seed dressing and cranberries in a blender 3 to 4 times or until cranberries are coarsely chopped.
Toss together squash, gourmet salad greens, and next 3 ingredients on a large serving platter. Serve with dressing mixture.
Recipe by How to Decorate at https://www.ballarddesigns.com/howtodecorate/2013/10/recipe-harvest-salad/