Preheat your oven to 425°F (220°C). Toss the cubed butternut squash in olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for about 25 minutes until tender.

Combine mixed salad greens with thinly sliced red onion in a large salad bowl. Gently toss to mix.

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.

Once the squash is roasted and slightly cooled, add sliced Honeycrisp apples, the warm roasted squash, crumbled feta cheese, dried cranberries, and chopped pecans to the greens bowl. Drizzle the vinaigrette over and gently toss.

For presentation, consider layering ingredients rather than mixing them completely to create an elegant serve.