Creating the Autumn Chopped Salad with Apple Cider Vinaigrette is simple and enjoyable. Follow these steps to bring this beautiful dish to life:

1. Prepare the Greens: Rinse the mixed greens under cold water and spin dry. Place them in a large salad bowl.
2. Dice the Apple: Core and dice the apple into bite-sized pieces. You may leave the skin on for added texture.
3. Roast the Squash: If using fresh butternut squash, preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
4. Toast the Nuts: In a dry skillet over medium heat, toast the walnuts or pecans until fragrant, about 5-7 minutes. Stir frequently to prevent burning.
5. Combine Ingredients: In the salad bowl, add the diced apple, roasted butternut squash, toasted nuts, and dried cranberries to the mixed greens.
6. Make the Vinaigrette: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper until well combined.
7. Dress the Salad: Pour the vinaigrette over the salad and gently toss to coat all the ingredients evenly.
8. Add Cheese: If desired, sprinkle crumbled feta cheese on top before serving.
9. Serve Immediately: Enjoy your salad fresh for the best texture and flavor.

These simple steps will guide you in creating a delicious Autumn Chopped Salad that is both satisfying and healthy!