Line a baking sheet with parchment paper.

Place butternut squash cubes on baking sheet. Spray with oil and sprinkle with salt.

Bake at 375 degrees Fahrenheit for approximately 30 minutes, until cubes have some brown color and are slightly crispy.

Transfer to a container and refrigerate until ready to add to salad.

In a large bowl, combine remaining salad ingredients. Add butternut squash “croutons.”

In a small bowl, combine dressing ingredients.

Drizzle over salad prior to serving.