Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the veggies to perfection.

Prepare Butternut Squash: Peel the butternut squash and chop it into 1-inch pieces. Toss these in a bowl with 1 tablespoon of oil, salt, and pepper, spreading them out on a lined baking sheet.

Prepare Beets: Peel and chop the beets into 1-inch pieces as well. Mix them in the same bowl with 1 tablespoon of oil, salt, and pepper, then lay them out on another lined baking sheet.

Roast Veggies: Place both baking sheets in the oven and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway to ensure even cooking.

Mix Salad Ingredients: In a large mixing bowl, combine the spinach arugula blend, sliced almonds, crumbled feta, dried cranberries, and optional pickled red onion for an extra crunch.

Whisk Dressing: In a smaller bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, along with a pinch of salt and pepper for a tangy dressing.

Combine: Once the roasted butternut squash and beets have cooled slightly, gently add them to the salad mixture, ensuring everything is well-distributed.

Serve: Drizzle the dressing over the salad before serving, or keep it on the side to prevent wilting of the greens.