Warm, cozy, crunchy, creamy—this one’s basically fall in salad form. 😍 Steps: 1️⃣ Roast cubed butternut squash with olive oil, cumin, cinnamon, coriander & smoked paprika @ 400°F for 30 mins—don’t skip the caramelized edges. 2️⃣ Whisk up a maple balsamic vinaigrette with Dijon and garlic while your kitchen starts smelling like a holiday candle. 3️⃣ Toss warm squash with mixed greens, red onion, dried cranberries, toasted walnuts, and creamy goat cheese. Drizzle with that dressing and give it a