Preheat your oven to 425°
Thoroughly wash squash, cut it in half and scoop out the guts with a spoon. Cut into thin slices and neatly arrange on a parchment-lined baking sheet, drizzle with olive oil and salt. Roast until browned and tender, about 15 minutes.
Fill a bowl or platter with arugula, top with roasted squash, craisins, walnuts and feta. Season with freshly cracked black pepper and toss with vinaigrette before serving.