In a medium mixing bowl, combine squash, brown sugar, and 2 Tbsp. olive oil.
Spread on rimmed baking sheet and roast at 400 degrees 15. Add pecans and roast for an additional 5 minutes.
Remove from oven and cool on pan.
Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
Drizzle with maple mustard vinaigrette.