Preheat oven to 400 degrees and adjust rack to middle position.
Peel and cube squash and add to bowl. Sprinkle squash with salt and drizzle with about 1 tablespoon of olive oil and about 1 tablespoon of vinegar. Toss well to combine.
Spread squash evenly on a sheet pan and roast for 20-25 minutes, or until fork tender. Be sure to stir at least once during cooking time.
Allow to cool and store in fridge to use as your salad topping throughout the week.
To serve, combine a generous amount of local greens, a handful of the roast squash, about a tablespoon of toasted walnuts and a drizzle of both the oil and vinegar. Serve with toast topped with peanut butter or cream cheese.