Preheat the oven to 400 degrees. Peel the butternut squash and chop into 1 inch pieces. Place in a large bowl and add 1 tablespoon oil, add salt and pepper and toss until the butternut squash is completely seasoned. Pour onto a large baking sheet lined with parchment paper.

Peel the beets and chop into 1 inch pieces. Add the beets to the bowl that the butternut squash was in. Add 1 tablespoon oil, salt and pepper and toss until the beets are completely seasoned. Add to a separate baking sheet lined with parchment paper. You can add to the same baking sheet if you have the room. Bake both the butternut squash and beets for 25-30 minutes.

While the vegetables are baking add the spinach arugula blend to a large bowl. Top with sliced almonds, feta, cranberries, and pickled red onion. Set aside. In a small bowl add all the ingredients for the maple dijon dressing. Whisk until smooth and fully combined. Set aside.

When the vegetables are done baking remove from the oven. Place the baking sheets on wire racks to accelerate the cooling process. Once cooled, add to the top of the salad and serve or refrigerate. Add the dressing upon serving to keep the spinach and arugula from wilting.