Preheat oven to 425 degrees F. Toss the squash in oil to lightly coat and season with salt and pepper. Spread out on a parchment paper or foil lined rimmed baking sheet. Make sure the pan is not overcrowded. Bake squash about 25-30 minutes or until slightly tender and golden brown. Turnover half way through cook time. Set aside to cool. Reduce heat to 350 degrees F.
Spread pepitas out on a baking sheet. Bake at 350 degrees F for about 10 minutes or until golden brown.
Place salad greens in a salad bowl. Top with squash, pepitas, cranberries and blue cheese. Toss with enough salad dressing to lightly coat the salad greens and serve immediately.