Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized.

While the squash roasts, rinse and dry mixed salad greens thoroughly and place in a large bowl.

Slice Honeycrisp apples into thin wedges or rounds. Toss with lemon juice if preparing ahead.

In a bowl, combine olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk until well-blended.

Once the roasted squash has cooled slightly, transfer it to the bowl with mixed greens. Add sliced apples, crumbled feta, dried cranberries, pecans, and red onion.

Drizzle the prepared vinaigrette evenly over the salad and toss gently to coat.