Thanksgiving Butternut Squash Salad

Preheat your oven to 400F. Toss the butternut squash with cinnamon and ghee. Roast in the preheated oven for 45 minutes. Once roasted, allow the butternut squash to cool slightly. To assemble the salad, arrange mixed greens on a platter or individual plates. Top with the roasted cinnamon butternut squash, dried unsweetened cranberries, diced Granny Smith apple, thinly sliced red onion, pecans, and crumbled feta cheese. Drizzle with balsamic vinaigrette just before serving.