Fall Harvest Salad with Goat Cheese for 4

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed squash with 2 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, tossing halfway through, until the edges are golden brown and caramelized.
4. In a small jar or bowl, combine the apple cider vinegar, maple syrup, Dijon, and minced garlic.
5. Slowly whisk in the remaining 1/4 cup olive oil until the mixture is thickened and glossy.
6. Place the mixed greens in a large bowl.
7. Drizzle half the dressing and toss gently to coat.
8. Layer the roasted squash, sliced apples, dried cranberries, and pecans on top.
9. Finish by sprinkling the crumbled goat cheese over the summit and drizzling the remaining dressing.