Preheat the oven to 400°F (200°C).

Toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.

Roast the vegetables for 20-25 minutes, or until golden brown and tender, stirring halfway through.

While the vegetables are roasting, prepare the salad dressing by whisking together remaining olive oil and apple cider vinegar.

In a large bowl, combine the mixed greens, sliced apples, crumbled feta, toasted walnuts, and dried cranberries.

Once the vegetables are roasted, add them to the salad bowl and toss gently to combine all ingredients with the dressing.

Adjust seasoning with additional salt and pepper if needed, and serve immediately.