Preheat your oven to 400°F (200°C). Cube the butternut squash and toss it in a bowl with olive oil, salt, pepper, and optional cinnamon. Spread on a baking sheet and roast for 25-30 minutes until golden brown.

Wash and dry mixed greens. If using kale, massage it gently with olive oil for better texture.

Slice the apple thinly and crumble feta cheese. Toast the pecans in a skillet over medium heat for about 5 minutes.

In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and olive oil. Adjust seasoning with salt and cinnamon.

Layer mixed greens, roasted butternut squash, apple slices, feta, and toasted pecans in a bowl. Top with pomegranate seeds or dried cranberries, drizzle with dressing, and toss gently.