1-Prepare the squash for roasting: Preheat oven to 400°F, line a baking sheet with parchment, spread cubed butternut squash in a single layer, drizzle with olive oil, season with salt, pepper, and optional cinnamon or smoked paprika, then toss.

2-Roast the squash: Roast for 30–40 minutes, turning halfway, until tender and lightly browned.

3-Toast the pecans: Toast pecans in a dry skillet over medium heat or in the oven for 5–7 minutes until fragrant.

4-Mix the dressing: Whisk together yellow mustard, honey, olive oil, dried thyme, salt, pepper, and water until smooth.

5-Assemble the salad: On a bed of baby greens, layer warm roasted squash, sliced red onion, chopped toasted pecans, dried cranberries, and crumbled feta.

6-Dress and serve: Drizzle dressing over salad just before eating, allowing the squash to cool slightly to avoid wilting the greens.