Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss cubed butternut squash with olive oil, salt, and cinnamon. Spread in an even layer and roast for 22–25 minutes, flipping halfway through, until tender and caramelized on the edges. Let cool slightly.

In a mason jar or small glass bowl, combine extra virgin olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt, and black pepper. Shake or whisk vigorously until smooth and emulsified.

In a wide salad bowl, layer fresh baby greens, warm roasted squash cubes, crisp sliced apples, dried cranberries, and toasted pecans.

Drizzle with half of the maple Dijon vinaigrette and gently toss. Top with crumbled goat cheese and crunchy pumpkin seeds. Drizzle remaining dressing over top and serve immediately.