Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the cubed butternut squash with olive oil, salt, and pepper until coated. Spread in a single layer on the baking sheet and roast for 20–25 minutes, until tender and golden brown.

In a large salad bowl, add mixed salad greens. Wash and slice the Honeycrisp apples into thin wedges and add them along with crumbled feta, chopped nuts, dried cranberries, and sliced red onion.

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and black pepper until smooth.

Remove the roasted butternut squash from the oven and allow it to cool slightly. Drizzle the vinaigrette over the salad mixture and toss gently.

For elegant presentation, layer the ingredients in a serving bowl rather than mixing. Serve immediately.