Autumn Harvest Salad

For the dressing:
In a bowl or Mason jar, mix balsamic vinegar, olive oil, orange juice, crushed red pepper, garlic, maple syrup, and salt and pepper. Refrigerate until ready to serve.

For the salad:
Preheat oven to 400°F. Spread butternut squash on a baking sheet and drizzle with some olive oil. Bake for about 30 minutes or until soft and cooked through. To give it that charred look and taste, broil for a few minutes at the end.

In a big salad bowl, add the spring greens, butternut squash, apple, pumpkin seeds, and cranberries. Top with chicken and sprinkle the feta cheese over the entire salad. Top with the desired amount of dressing when ready to serve.