Step 1: Preheat the Oven

1. 1. Set the Oven Temperature:

      • • Preheat your oven to 400°F (200°C).

Step 2: Prepare the Butternut Squash

1. 1. Cube the Squash:

      • • Peel the butternut squash, remove seeds, and cut it into 1-inch cubes.

1. 1. Season the Squash:

      • • In a bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated.

1. 1. Roast the Squash:

      • • Spread the seasoned squash cubes in a single layer on a baking sheet.
      • • Roast in the preheated oven for 25-30 minutes, or until the squash is tender and edges begin to caramelize.

Step 3: Cook the Green Beans

1. 1. Blanch the Beans:

      • • Bring a large pot of water to a boil. Add a pinch of salt.
      • • Add the trimmed green beans and blanch for 3-4 minutes, until they turn bright green and are tender-crisp.

1. 1. Ice Bath:

      • • Prepare a large bowl of ice water.
      • • Using a slotted spoon, transfer the blanched green beans to the ice bath to stop the cooking process.
      • • Once cooled, drain the beans and set them aside.

Step 4: Cook the Bacon

1. 1. Fry the Bacon:

      • • In a skillet over medium heat, cook the bacon slices until they are crispy and browned, about 8-10 minutes.

1. 1. Drain and Crumble:

      • • Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
      • • Once cool enough to handle, crumble the bacon into bite-sized pieces.

Step 5: Toast the Nuts

1. 1. Toast Walnuts or Pecans:

      • • In the same skillet, remove excess bacon grease, leaving a small amount behind to toast the nuts.
      • • Add the chopped walnuts or pecans to the skillet over medium-low heat.
      • • Stir frequently for about 4-5 minutes, or until the nuts are fragrant and lightly toasted. Remove from heat.

Step 6: Assemble the Salad

1. 1. Combine Ingredients:

      • • In a large salad bowl, combine the roasted butternut squash, blanched green beans, crumbled bacon, toasted nuts, and dried cranberries or pomegranate seeds.

Step 7: Dress the Salad

1. 1. Prepare the Dressing:

      • • In a small mixing bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, and 1 tablespoon of maple syrup (if using).

1. 1. Toss the Salad:

      • • Drizzle the dressing over the salad. Gently toss all the ingredients together until they are well coated with the dressing.

Step 8: Serve

1. 1. Add Cheese:

      • • Just before serving, sprinkle the crumbled feta or goat cheese over the top of the salad.

1. 1. Garnish and Enjoy:

      • • Transfer the salad to a serving platter or individual plates and serve immediately while the ingredients are fresh and flavorful.