Preheat your oven to 425°F (220°C). Cube the butternut squash and toss it with olive oil, salt, and pepper until evenly coated. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes or until tender and lightly caramelized, turning halfway to ensure even cooking. Let it cool slightly while you prepare the rest of the salad.

In a small bowl or jar, mix together ¼ cup of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and 1 tablespoon of honey (or maple syrup). Season with salt and pepper to taste. Whisk vigorously or shake the jar until the ingredients are well combined and emulsified. Set the vinaigrette aside to allow the flavors to meld.

In a large bowl, layer a generous handful of mixed salad greens as the base. Thinly slice 1 Honeycrisp apple and scatter the slices on top of the greens. Add the roasted butternut squash, crumbled feta cheese, chopped pecans, dried cranberries, and thinly sliced red onion for extra flavor and texture.

Just prior to serving, drizzle the prepared vinaigrette evenly over the salad. Gently toss the salad with your hands or a large serving spoon to combine all the ingredients delicately, taking care not to crush the feta or apples.

Transfer the salad to a beautiful serving bowl or platter, allowing the vibrant colors to shine. Serve immediately to retain the crunchiness of the greens and the freshness of the ingredients.