Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces, then toss them in a bowl with a splash of olive oil, salt, and pepper until evenly coated. Spread the seasoned squash on a baking sheet in a single layer and roast for 25 minutes, or until it's tender and starting to caramelize.

While the butternut squash is roasting, whisk together ¼ cup of olive oil with 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and 1 tablespoon of honey in a small bowl. Season your vinaigrette with salt and black pepper to taste. Whisk until well combined.

Once the butternut squash has cooled slightly, assemble your salad by combining a handful of mixed salad greens with the thinly sliced Honeycrisp apples, roasted butternut squash, crumbled feta cheese, dried cranberries, and chopped pecans in a large salad bowl.

Just before serving, drizzle the prepared vinaigrette over the salad and toss gently to combine.