1-Preheat oven: Preheat oven to 400°F and line a baking sheet with parchment paper.

2-Prepare squash: Peel, seed, and cube butternut squash into 1/2-inch pieces.

3-Season squash: Toss squash with olive oil, salt, and pepper; spread in a single layer on the sheet.

4-Roast squash: Roast for 25-30 minutes, flipping halfway, until golden brown and fork-tender.

5-Start dressing: Whisk together Dijon mustard and honey (start with equal parts), add a pinch of salt and pepper.

6-Finish dressing: Slowly whisk in olive oil until emulsified, stir in fresh thyme, add a splash of water if too thick, and adjust sweetness or acidity to taste.

7-Build greens base: Create a bed of greens on a large platter or bowl.

8-Add warm squash: Layer the warm roasted squash over the greens.

9-Add toppings: Scatter thinly sliced red onion, toasted pecans, dried cranberries, and crumbled feta on top.

10-Dress and serve: Drizzle with dressing right before serving; store dressing separately to keep leftovers crisp.