Directions

1. Toast the pecans by spreading them in a single layer on a baking sheet. Drizzle lightly with avocado oil and season with salt. Bake at 350°F for 8–10 minutes, stirring halfway through, until fragrant.
2. Roast the butternut squash by placing the cubed pieces on a baking sheet in a single layer. Drizzle with avocado oil and season with salt, black pepper, paprika, cumin, nutmeg, and cinnamon. Toss to coat and roast at 425°F for 25–30 minutes, until tender with crispy edges.
3. Dice the apples and place them in a bowl with a splash of freshly squeezed lemon juice to prevent browning. Toss gently.
4. Assemble the salad in a large bowl by layering the greens, apples, toasted pecans, roasted butternut squash, cheese, and pumpkin seeds.
5. To make the dressing, combine all dressing ingredients in a jar, seal, and shake until well blended. Drizzle over the salad just before serving, toss, and enjoy.