In a large nonstick skillet, heat 2 tablespoons of the oil.
Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes.
Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes.
In a small bow, combine the vinegar with the tarragon, parsley and the remaining 5 tablespoons of oil; season the dressing with salt and pepper.
In a large bowl, toss the salad greens with the cranberries, pecans, pumpkin seeds and roasted squash.
Pour the dressing over the salad and toss well. Serve the salad right away.