Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Peel and cube the butternut squash, toss with olive oil, salt, and pepper, then roast for 20-25 minutes until golden brown.

In a large salad bowl, layer mixed salad greens, roasted butternut squash, sliced Honeycrisp apples, crumbled feta, dried cranberries, chopped nuts, and sliced red onion.

Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth to make the vinaigrette.

Drizzle the vinaigrette over the salad, toss gently and serve immediately.