This high temperature helps the squash caramelize beautifully, bringing out its natural sweetness.

Peel and cut the squash into 1-inch cubes for even roasting. Toss the cubes with 1 tablespoon of olive oil, a pinch of salt, pepper, and if you like, a dash of cinnamon or smoked paprika for extra warmth.

Spread the squash evenly on a baking sheet lined with parchment paper or a silicone mat. Roast for 25-30 minutes, flipping halfway through until the edges are golden and tender but not mushy.

While the squash roasts, lightly toast your walnuts or pecans in a dry skillet over medium heat for 3-5 minutes. This enhances their crunch and flavor. Set aside to cool.

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey or maple syrup, and a pinch of salt and pepper. Taste and adjust the balance to your preference—this tangy-sweet dressing complements the roasted squash perfectly.

In a large bowl, combine the mixed leafy greens with the roasted squash and toasted nuts. Drizzle with the dressing and toss gently to coat everything evenly.

Sprinkle the salad with crumbled feta or goat cheese if using. Give it one last gentle toss and it’s ready to serve!