Preheat the oven to 425 degrees Fahrenheit. Toss the squash in 1 Tablespoon of olive oil. Roast the squash on a sheet pan for 15 minutes. Flip the pieces of squash over on the pan, and roast for another 15 minutes.
While the squash is roasting, make the salad dressing by combining all ingredients in a mason jar ( or similar vessel with a tight lid ) and shake vigorously.
While the squash continues to roast, assemble the salad by combining the Brussels sprouts, Salemville® Blue Cheese crumbled into hearty chunks, Pecans, and Dried Cranberries.
Remove the roasted squash from the oven and add it to the salad. Toss with the dressing while the squash is still warm. This helps soften the shredded Brussels sprouts ever so slightly.
Serve immediately or refrigerate, covered, for up to 4 days.