Preheat your oven to 400°F (200°C).

Peel, seed, and chop the butternut squash into bite-sized cubes.

Toss the squash cubes in a mixing bowl with olive oil, kosher salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden brown and fork-tender.

Combine the extra virgin olive oil, balsamic vinegar, pure maple syrup, salt, black pepper, and ground cinnamon in a mason jar. Shake vigorously until well mixed.

In a large decorative bowl, gently toss the mixed salad greens to ensure they’re evenly distributed.

Layer the roasted butternut squash, sliced apples, dried cranberries, and cornbread croutons on top of the greens.

Sprinkle the candied pecans and grated Parmesan cheese over the top.

Serve with the dressing on the side.