Preheat oven to 420 degrees Fahrenheit.
Peel, de-seed, & slice the butternut squash into small cubes & place them onto a lined baking sheet. Add the olive oil & spices, & toss well, making sure all of the squash is coated.
Bake for 20 minutes. After 20 minutes, remove the tray from the oven, flip the squash, & bake for another 5-10 minutes, based on how soft you like your squash to be. I baked mine for an additional 10, after the initial 20.
Remove from oven & let the squash cool.
Add your choice of mixed greens to a salad bowl or large plate.
Next add the warm butternut squash cubes, sliced apple, & sliced, cooked beets.
Add the remaining salad add-ons - walnuts, pumpkin seeds, hemp shells, & dairy free cheddar.
Drizzle on your dressing of choice - I used Primal Kitchen's Honey Mustard Vinaigrette