Roasted Squash Spinach Salad

Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil. Cut squash in half lengthwise; remove and reserve seeds. Peel squash and trim ends. Cut squash into 1/2-inch slices; place in the prepared pan. Brush with 1 Tbsp. of the oil and sprinkle with 1/8 tsp. of the salt. Roast 20 minutes.

Meanwhile, remove and discard large pieces of squash strings from seeds. In a medium bowl combine seeds and enough cold water to cover. Using your fingers, separate strings from seeds; discard strings. Rinse and drain seeds; pat dry on paper towels. In a small bowl toss seeds with the remaining 1 Tbsp. oil and 1/8 tsp. salt.

Sprinkle squash with seeds. Roast 5 minutes more or just until squash is tender. Cool slightly.

To prepare the balsamic drizzle: in a small saucepan bring vinegar to boiling; reduce heat. Boil gently, uncovered, 5 to 8 minutes or until reduced to 1/4 cup (it will reduce quickly at the end, so watch carefully). Remove from heat; whisk in honey. Cool slightly.

In a salad bowl combine spinach, red onion, and squash slices. Spoon balsamic drizzle over spinach mixture and sprinkle with cheese, cranberries, almonds, and squash seeds.