Roasted Delicata Squash Fall salad with a delicious Apple cider vinaigrette

1. Preheat the oven to 425°F.
2. With a sharp knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into 1/4-inch thick slices.
3. Place the squash in a bowl and drizzle with olive oil, honey and season with salt and pepper. Toss until well coated. Place on a baking tray, lined with parchment paper and bake for 25 minutes Flipping the squash halfway.
4. Make the vinaigrette- by combining together the extra virgin olive oil, mustard, honey, lemon juice, apple cider vinegar and salt in a mason jar. Close the lid and shake until emulsified.
5. Once the Delicata squash is out of the oven, start assembling your salad, make screens go on the bottom, the roasted Delicata squash, apple slices, red onion, cooked chicken, Craisins, pumpkin seeds, feta cheese, and drizzle that delicious vinaigrette on top and enjoy!