1. Make the Honey Cider Vinaigrette

• Combine the apple cider, honey, apple cider vinegar, salt, and pepper in a blender. Blend until the honey begins to incorporate, stopping to scrape down the sides if necessary.
• With the blender running on low, slowly pour in the oil in a thin, steady stream until the dressing becomes creamy and emulsified.

2. Roast the Butternut Squash

(See detailed note below for prep steps.)

• Preheat your oven to 400°F (about 204°C).
• Slice the squash in half lengthwise—separate the long top from the rounded bottom. Cut each section in half again lengthwise.
• Scoop out the seeds, peel the squash, and dice into bite-sized pieces.
• Toss with a drizzle of olive oil, sprinkle on salt and pepper, and lay pieces on a foil‑lined baking sheet.
• Roast 20 minutes or until tender and lightly golden—set aside to cool slightly.

3. Assemble the Salad

• Place your greens in a large serving bowl.
• Add toppings: Layer on the roasted squash, sliced apples, candied pecans, pepitas, crumbled feta, pomegranate arils, and thin red onion slices.
• Dress and serve: Drizzle with Honey Cider Vinaigrette, toss gently to combine, and serve right away.