Preheat oven to 375. Cut acorn squash in half and scoop out the seeds into a bowl. Then cut each half of squash into slices, place on a large baking sheet. Brush each side with olive oil, sprinkle with pepper and a little salt.

Wash sweet potato and cut into little chunks, place onto the pan with the acorn squash slices, drizzle with olive oil.

On a separate sheet pan, place the acorn squash seeds that you have washed, dried and removed the pulp from. Drizzle with olive oil and sprinkle with salt. If you do not want to roast the seeds add toasted pecans to the salad instead.

Bake for 15-20 minutes or until squash is soft, the sweet potatoes should be finished at the same time. Remove from oven and set aside.

Watch the seeds, so that they do not burn, stir them occasionally, especially the ones from the edges of the pan.

Let the squash, sweet potatoes and seeds cool a little. Once cooled add the lettuce greens to a large serving platter, then layer the squash slices, sweet potato, shallots and cranberries. Sprinkle with seeds and some cheese if using.

Top with your favorite dressing.