Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, a pinch of salt, and pepper. Spread it out evenly on a baking sheet. Roast for about 20-25 minutes, flipping halfway through, until tender and caramelized on the edges. Roasted squash adds sweetness and a soft texture that pairs beautifully with the crisp greens.

While the squash roasts, whisk together pumpkin puree, maple syrup, Dijon mustard, apple cider vinegar, olive oil, cinnamon (if using), salt, and pepper in a small bowl or jar. Whisk until smooth and creamy. Taste and adjust the seasoning, adding more maple syrup for sweetness or vinegar for tang.

In a dry skillet over medium heat, toast the pecans for about 3-5 minutes until fragrant and lightly browned. Stir frequently to prevent burning. This step enhances the nuts’ flavor and gives a lovely crunch to the salad.

In a large bowl, add the mixed greens, dried cranberries, sliced apple, and roasted butternut squash. Toss gently to combine the ingredients evenly. This mix brings a balance of textures and flavors that are classic for fall.

Pour the pumpkin maple Dijon dressing over the salad and toss gently until everything is coated nicely. Use just enough dressing to lightly coat the greens without weighing them down.

Sprinkle the toasted pecans and crumbled feta cheese over the top. Give the salad one last gentle toss or leave the toppings on top for a pretty presentation. Serve immediately for the best texture or chill for 10 minutes if you want it slightly cooler.