Creating the Autumn Salad with Maple Vinaigrette is simple when you follow these steps:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This is essential for roasting the butternut squash.
2. Roast the Butternut Squash: Toss the squash cubes with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for approximately 20–25 minutes until tender and golden.
3. Prepare the Greens: While the squash is roasting, wash and dry your mixed salad greens. Place them in a large salad bowl.
4. Slice the Apple: Core and thinly slice the apple into wedges. You can leave the skin on for added texture and color.
5. Make the Vinaigrette: In a small jar or bowl, combine olive oil, maple syrup, apple cider vinegar, salt, and pepper. Whisk or shake until fully emulsified.
6. Add the Ingredients: Once the squash is roasted and slightly cooled, add it to the salad bowl with the greens, apple slices, goat cheese, walnuts, and dried cranberries.
7. Toss the Salad: Drizzle the maple vinaigrette over the salad and gently toss everything together to coat the ingredients evenly.
8. Taste and Adjust: Take a taste of your salad and adjust the seasoning if necessary.

Now your Autumn Salad with Maple Vinaigrette is ready to enjoy!