1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
4 cups mixed leafy greens (kale, spinach, or arugula work beautifully)
2 tablespoons olive oil (for roasting and dressing)
1/4 cup toasted walnuts or pecans (for that perfect crunchy texture)
1/4 cup crumbled feta or goat cheese (optional, adds creamy tang)
2 tablespoons balsamic vinegar (for a tangy, balanced dressing)
1 tablespoon honey or maple syrup (to enhance the natural sweetness of the squash)
Salt and freshly ground black pepper (to taste)
Optional spices: cinnamon or smoked paprika (a pinch adds warmth and depth)