Creating this Autumn Delicata Squash Salad is straightforward if you follow these simple steps:

1. Preheat your oven: Preheat your oven to 400°F (200°C).
2. Prepare the squash: Cut the Delicata squash in half lengthwise and remove the seeds. Slice the squash into half-moon shapes.
3. Roast the squash: Place the squash pieces on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, flipping halfway, until tender and golden.
4. Cook the quinoa: While the squash roasts, cook the quinoa according to package instructions. Allow it to cool slightly.
5. Mix the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
6. Assemble the salad: In a large bowl, combine the mixed greens, cooked quinoa, dried cranberries, and nuts.
7. Add the squash: Once the squash is done roasting, let it cool for a few minutes before adding it to the salad mixture.
8. Drizzle with dressing: Pour the dressing over the salad and toss gently to combine.
9. Top with feta: If using, sprinkle crumbled feta cheese on top.
10. Garnish: Add fresh herbs for an extra burst of flavor.

By following these steps, you’ll have a stunning Autumn Delicata Squash Salad ready to enjoy!