1. Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Spread the butternut squash over the baking sheet. Spray with olive oil spray. Sprinkle with the cinnamon, paprika and salt. Stir and toss gently to disperse the seasonings throughout.
2. Bake for 22-25 minutes, stirring once, until the butternut squash is golden brown and tender.
3. Meanwhile, in a small warmed skillet set over medium heat, toast the walnuts for 1-2 minutes, until warmed and slightly browned. Remove from heat.
4. Arrange two cups of lettuce on each of four plates. Top with 1/4 of the butternut squash, toasted walnuts and dried cranberries. Drizzle with dressing, as desired.
5. Serve immediately.