1. Preheat the oven to 425 degrees F
2. Cut the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a cutting board and use a knife/peeler to remove the peel. Slice the squash width-wise into 3/4 inch thick wedges. Arrange on a baking sheet and season with a good pinch of sea salt and a splash of extra-virgin olive oil (2-3 tablespoons), mix so the ingredients are well combined. Place in the oven and roast for 30 minutes, until tender and slightly browned.
3. Place the mixed greens in a medium mixing bowl. In a small bowl whisk together the red wine vinegar, 2 tablespoons of extra-virgin olive oil and a pinch of sea salt and crank of fresh ground pepper.
4. Stack the bacon on top of each other and then slice into thin strips (lardons) about 3/8-inch wide. When the squash is just about done, heat a large saute pan over medium-high heat. Add the bacon lardons and cook until the bacon browns a bit and is just crispy. Turn the heat to medium and add the minced shallots, cook for 1 minute. Remove the pan from the heat and add in the vinaigrette.
5. Use a spoon to pour the vinaigrette over the salad greens, being careful not to over dress the salad. Top with the roasted squash slices and garnish with blue cheese and walnuts. Serve while still warm.