1-First Step: Make the Balsamic Vinaigrette Grab a small bowl or jar. Whisk together 3/4 cup olive oil, 1/4 cup balsamic vinegar, 1 tablespoon dijon mustard, 2 tablespoons sugar or honey, 1 tablespoon lemon juice, and salt and pepper to taste. I like to add a minced garlic clove for extra zing, as readers suggest. Whisk until it thickens a bit, then pop it in the fridge. This takes 2 minutes and lets flavors meld while you roast.

2-Second Step: Preheat and Prep the Squash Crank your oven to 400°F. Line a baking sheet with parchment paper, no sticking issues. Peel 1 1/2 pounds butternut squash with a sharp knife, cut in half, scoop seeds, and chop into 3/4-inch cubes (about 4 cups). Spread them out evenly. Drizzle with 1 tablespoon olive oil, sprinkle salt and pepper, and toss to coat every piece. My tip: even cubes roast uniformly, no mushy bits.

3-Third Step: Roast the Squash Slide the sheet into the hot oven. Roast for 20-25 minutes, tossing halfway through with a spatula. You’re looking for tender, caramelized edges with a bit of char. Pull it out and let it cool for 10 minutes on the sheet. This step builds that sweet, intense flavor that’s the heart of the roasted butternut squash salad. If prepping ahead, do this up to a day early and store in the fridge.

4-Fourth Step: Cook the Bacon and Prep Greens While squash roasts, cook 6 slices bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble. Chop 3-4 heaping cups kale (remove tough stems) and 3-4 heaping cups spinach. Thinly slice 1/4 red onion. Toast 1/2 cup chopped pecans in a dry skillet for 2-3 minutes until fragrant. Grate 1/3 cup parmesan fresh. Mise en place makes assembly a breeze!

5-Fifth Step: Assemble the Salad In a large bowl, toss kale, spinach, cooled roasted squash, crumbled bacon, 1/2 cup dried cranberries, toasted pecans, sliced onion, and parmesan. Drizzle with the chilled vinaigrette, starting with half and adding more to taste. Gently toss to coat everything without wilting the greens. Taste and adjust salt or pepper.

6-Final Step: Serve Immediately Plate right away for max crunch. Serve family-style or in bowls. Pairs great with grilled meats or as a light lunch. Leftovers? See storage tips below. You’ve got a stunning, healthy fall salad ready to wow!