Preheat oven to 400°F (200°C). Toss butternut squash cubes in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden brown.

Wash and dry mixed greens thoroughly. In a large bowl, combine greens, dried cranberries, and toasted pecans.

In a separate bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper to create the dressing.

Once the squash has cooled slightly, add it to the greens mixture. Drizzle with dressing and gently toss.

Top with crumbled feta cheese just before serving.