Preheat your oven to 400°F (200°C). Peel and dice the butternut squash. Toss in olive oil, salt, and pepper, then roast for 25 minutes.

Prepare the vinaigrette by whisking together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.

In a salad bowl, combine mixed salad greens with sliced Honeycrisp apples and roasted butternut squash.

Sprinkle crumbled feta cheese, dried cranberries, and toasted pecans on top.

Drizzle the vinaigrette over the salad and gently toss to combine.

Serve immediately or store components separately until serving.