1. Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized. Let cool completely.

2. Wash mixed greens and baby kale thoroughly in cold water. Dry completely using a salad spinner or clean towels. Remove any tough stems from kale.

3. Make the honey mustard dressing: In a small bowl or mason jar, combine olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, pepper, and lemon juice. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

4. In a large serving bowl or platter, arrange mixed greens and baby kale as the base.

5. Distribute roasted butternut squash cubes evenly across the greens.

6. Scatter pomegranate seeds, dried cranberries, and candied pecans throughout the salad.

7. Arrange apple slices and red onion slices in attractive clusters across the salad.

8. Crumble goat cheese or feta over the top, distributing evenly.

9. Garnish with fresh thyme leaves and optional orange zest.

10. Just before serving, drizzle half the dressing over the salad. Toss gently with salad servers.

11. Add more dressing as needed until greens are lightly coated but not drenched.

12. Serve immediately. Place remaining dressing on the side for guests to add more if desired.