Harvest Salad with Apple Cider Vinaigrette

1. Preheat oven to 400°F (200°C) and grease a baking sheet. Toss squash with olive oil, salt and pepper. Spread on baking sheet and cook for about 20-25 minutes, tossing halfway through. Alternatively, cook in air fryer for about 15 minutes at 400°F (200°C).
2. Whisk together dressing ingredients (extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper) and set aside.
3. When squash is done, add all salad ingredients (greens, roasted squash, red onion, pumpkin seeds, cilantro/parsley, hemp seeds) to a bowl. Drizzle with dressing and toss until fully coated.
4. Enjoy!