Preheat your oven to 400°F (200°C) to prepare for roasting. While the oven heats, line a baking sheet with parchment paper.

Toss the cubed butternut squash in a bowl with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, or until fork-tender.

In a large bowl, add mixed salad greens as the base. Slice the Honeycrisp apples and add them along with feta cheese, dried cranberries, chopped pecans, and sliced red onion. Toss gently to combine.

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

Once the butternut squash has cooled slightly, add it to the salad. Drizzle with vinaigrette and toss gently.

Serve immediately for the best texture and freshness.