Preheat the oven to 400 degrees.

Mix 2 tablespoons olive oil, maple syrup, 1 t. salt, and ½ t pepper in a small bowl.  Place squash on a rimmed cookie sheet or roasting pan. Pour olive oil/syrup mixture over squash. Use wooden spoon to stir squash, making sure it is coated with the oil mixture.   Roast the squash for 15 to 20 minutes, turning once. Add the cranberries to the pan durig the last 5 minutes.

While the squash is roasting, make the vinaigrette. Combine cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook until the cider is reduced to about ¼ cup. Take the pan off the heat. Whisk in the mustard, ½ cup of olive oil, 1 t. salt, and ½ t. pepper.

Toss the lettuce, parsley, and basil in a large bowl. Add the squash mixture and the walnuts. Pour vinaigrette over salad and toss.