Roasted Squash Salad With Bacon And Pumpkin Seeds

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4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)

Cooking spray

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

1 bacon slice

1 medium shallot, minced

10 cup gourmet salad greens (about 10 ounces)

3 tablespoons unsalted pumpkinseed kernels, toasted

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