This recipe was adapted for fresh from Cheryl Holbert of Nomad Bakery. For even more flavor, add some tender herbs like parsley, dill, or cilantro to your mixed greens before topping with the vegetables. Serve this salad with sourdough bread and butter for a light and easy autumn dinner.
1 lb. butternut squash, peeled, seeded, and cut into 1/2" pieces
1 red bell pepper, cored, seeded, and cut into 1/2" slices
1/4 cup extra-virgin olive oil, plus more for roasting
Coarse sea salt
Freshly ground black pepper
1 Gala or Honeycrisp apple, cored and sliced thin
1 tsp. lemon juice
2 Tbsp. honey
1 Tbsp. balsamic vinegar
1 Tbsp. stone-ground mustard
6 cups mixed greens, such as arugula and baby spinach
1/4 red onion, sliced thin
4 oz. aged cheddar cheese, sliced thin
1/2 cup walnuts, toasted and chopped
1/4 cup sunflower and/or pumpkin seeds, toasted