Preheat oven to 425 degrees Fahrenheit. Cut your squash in half lengthwise and remove the seeds. Chop the squash into bite sized piece and place on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil, fresh herbs, salt, and pepper and use your hands to toss to coat. Sprinkle with panko bread crumbs and parmesan and carefully toss one more time. Roast for 25-30 minutes until the squash is golden brown and crispy.
In a large bowl, place chopped lettuce, apple, dried cranberries, and goat cheese.
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, mustard, and salt and pepper. Drizzle over the salad, add the squash, and toss to combine.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/fall-honeycrisp-salad-with-roasted-squash/