Preheat the oven to 400°F. Toss the butternut squash with olive oil, salt, and pepper, and spread onto a baking sheet. Roast for about 25 minutes, stirring once while cooking, until tender.
In a large bowl, combine the greens, leeks, cherries and basil. Stir in the warm rice and squash so that the greens wilt slightly from the heat. Let sit for a few minutes.
Drizzle ¼ cup of the dressing onto salad; toss well to coat, taste and add more as needed. Add some salt if needed.
Serve warm or at room temperature. Will keep in refrigerator for 4 days.