Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray.

In a large re-sealable plastic bag, combine acorn squash cubes with olive oil, salt and pepper.

Spread squash in an even layer on the pan and roast for 30 minutes or until nicely browned; set aside.

In a salad bowl, toss together cherry tomatoes, mixed greens and roasted garlic vinaigrette.

Add cooled squash and toss once more.

Serve with freshly grated parmesan cheese.