Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.

Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.

Place the sliced squash on the prepared baking sheet, drizzle it with the olive oil and maple syrup and season with the sea salt. Use your hands or a spatula to mix until well coated.

Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.

Reduce oven temperature to 350 degrees F.

Place the walnuts on a small baking sheet and bake for 5 minutes, or until lightly toasted. Transfer to a cutting board and chop. Set aside.

Add the olive oil, balsamic vinegar, and maple syrup to a mason jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.

Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, walnuts and feta. Drizzle with dressing and finish with a little freshly ground black pepper.