Preparing the Autumn Harvest Salad is straightforward if you follow these simple steps:

1. Preheat the Oven: Set your oven to 400°F (200°C) for roasting the butternut squash.
2. Prepare the Squash: Peel and dice the butternut squash into small cubes. Toss it with olive oil, salt, and pepper.
3. Roast the Squash: Spread the diced squash in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
4. Wash the Greens: While the squash is roasting, wash and dry the mixed greens in a salad spinner.
5. Dice the Apple: Core and dice the apple into bite-sized pieces. Keep the skin on for added texture and nutrients.
6. Toast the Nuts: In a dry skillet, toast the walnuts or pecans over medium heat until fragrant (about 5-7 minutes). Stir frequently to prevent burning.
7. Combine Ingredients: In a large salad bowl, combine the roasted butternut squash, mixed greens, diced apple, dried cranberries, and toasted nuts.
8. Add Cheese: Gently fold in the crumbled feta cheese.
9. Dress the Salad: Drizzle balsamic vinaigrette over the salad, and toss gently to combine all ingredients without bruising the greens.
10. Taste and Adjust: Adjust seasoning with salt and pepper as necessary.

By following these steps, your incredible Autumn Harvest Salad will come together effortlessly!