Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast for 25-30 minutes.

Wash and dry your mixed greens. If using kale, massage it with olive oil. Set aside in a large bowl.

Thinly slice the apple. Toast the pecans in a small pan over medium heat for about 5 minutes until golden.

Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, and cinnamon in a small bowl.

Once the squash is roasted and cooled, layer mixed greens, squash, apple slices, feta, and pecans in a bowl or platter.

Before serving, drizzle the dressing over the salad and gently toss to combine.