1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Peel butternut squash, cut in half lengthwise, and scoop out seeds. Cut flesh into uniform ½-inch cubes.

3. Toss butternut squash cubes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl until evenly coated.

4. Spread seasoned squash in a single layer on the prepared baking sheet without crowding. Use two pans if necessary.

5. Roast squash for 25-30 minutes, flipping halfway through, until edges are caramelized and golden brown and centers are tender.

6. While squash roasts, prepare vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, thyme, salt, and pepper until fully emulsified.

7. Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately to prevent burning.

8. Prepare pomegranate seeds: Cut off the crown, score skin into quarters, and submerge in a bowl of cold water. Break apart underwater, letting seeds sink and pith float. Skim off pith, drain seeds, and pat dry.

9. Wash mixed greens thoroughly and dry completely using a salad spinner. Refrigerate until ready to assemble.

10. Remove roasted squash from oven and let cool for 5-10 minutes to room temperature.

11. In a large serving bowl or platter, combine mixed greens, cooled roasted butternut squash, pomegranate seeds, toasted pecans, thinly sliced red onion, and crumbled feta cheese.

12. Drizzle with maple cider vinaigrette just before serving, starting with half the dressing. Toss gently to combine.

13. Taste and add more dressing if needed. Season with additional salt and pepper if desired.

14. Serve immediately while greens are crisp and squash is still slightly warm.