1/4cupRaisins(or dried cranberries for more color)
Toss the squash in a bowl with 2 tablespoons olive oil and kosher salt. Roast in a 400° oven for 20 minutes.
In a salad bowl toss squash, lettuces, cheese, almonds, raisins, olive oil and vinegar. Season with salt and serve while squash is still warm.