Getting started with this recipe is as easy as turning on your oven. Begin by preheating it to 400°F to ensure everything roasts just right. For more ideas on oven roasting, check out our roasting guide on the blog, where we share tips for perfect veggies every time.

Once your oven is ready, take the 1 small butternut squash, peel and chop it into even pieces, then mix it with 1/2 tablespoon olive oil, 1 tablespoon pure maple syrup, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Spread this out on a baking sheet for even cooking. Pop it in the oven and let it roast for about 25-30 minutes, stirring halfway to get that golden caramelize.

While the squash roasts, prepare the other parts of the salad. Core and chop the 3 Granny Smith apples, then set aside the 10 cups of mixed salad greens, 1/4 cup dried cranberries, 1/2 cup pepitas, and 3/4 cup feta cheese. This keeps things fresh and ready to go when the squash is done.

1-Make the dressing by combining 4 cloves garlic, 1 tablespoon Dijon mustard, 1 tablespoon brown grainy mustard, 2/3 cup pure maple syrup, 1/3 cup apple cider vinegar, and 1 cup oil in a bowl.

2-Add salt and pepper to taste, then whisk until smooth. This step ties everything together with a sweet and tangy finish.

3-Combine the roasted squash with the apples, greens, cranberries, pepitas, and feta in a large bowl.

4-Drizzle the dressing over the top and toss gently to mix it all.

5-Serve right away for the best crunch, or let it chill for a bit if you prefer it cool.