A packed, satisfying, butternut squash autumn salad full of fall fresh flavors including apples, bacon, and more, drizzled with the simplest and most delicious 3-ingredient sherry vinaigrette.
1. Preheat oven to 400 degrees. Line a large baking sheet with foil.
2. Cut butternut squash into 1-inch cubes. Spread out on prepared baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Roast for 30-35 minutes, tossing partway through. Remove from oven and set aside.
3. Meanwhile, combine sherry vinaigrette ingredients, whisking until smooth. Chill until ready to serve.
3. Add mesclun to large bowls or plates and top with butternut squash and remaining salad ingredients. Drizzle with vinaigrette, sprinkle with fresh thyme and roasted pumpkin seeds if desired, and serve immediately.