1-Preheat the oven and prepare squash: Preheat oven to 400°F, line a baking sheet with parchment, and spread squash cubes in a single layer to avoid steaming.

2-Roast the squash: Toss squash with olive oil, salt, and pepper, then roast for 25-35 minutes, turning halfway, until tender and lightly browned.

3-Cool the squash slightly: Let roasted squash cool slightly before adding to salad to prevent wilting greens.

4-Whisk the dressing: Whisk together 2 tablespoons yellow mustard, 2 tablespoons honey, 1 tablespoon olive oil, a pinch of dried thyme, and about 4 tablespoons water; season with salt and pepper.

5-Prepare the greens: Create a bed of greens; if using kale, massage with a little olive oil and lemon juice to soften.

6-Add toppings: Scatter roasted squash, thinly sliced red onion, toasted pecans, and dried cranberries or pomegranate arils over greens.

7-Add cheese: Sprinkle crumbled goat cheese or feta across the top.

8-Dress and serve: Drizzle dressing, toss gently, and finish with a sprinkle of flaky sea salt just before serving.