Preheat the oven to 400°F (200°C).

Prepare the butternut squash by peeling, seeding, and cubing it into 1-inch pieces.

Place the cubed squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.

Roast the butternut squash in the oven for 20 minutes.

While the squash roasts, prepare the Brussels sprouts by trimming the ends and cutting them in half.

Toss the Brussels sprouts with olive oil, salt, and pepper, then add them to the baking sheet with the squash after the first 10 minutes of roasting.

Once the vegetables are roasted, remove them from the oven and let them cool slightly.

In a large bowl, combine the salad greens, roasted squash, Brussels sprouts, dried cranberries, toasted pecans, and feta cheese.

Drizzle the apple cider vinaigrette over the salad and toss gently to combine.

Serve immediately or chill briefly before serving to meld flavors.