Preheat the oven to 400°F (200°C).

In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper.

Spread the squash on a baking sheet in a single layer.

Roast for 25 minutes or until tender and slightly caramelized, stirring halfway through.

In a large mixing bowl, combine the mixed greens, cherry tomatoes, and red onion.

In a separate bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, and minced garlic to make the vinaigrette.

Once the squash is roasted, let it cool slightly before adding it to the salad bowl.

Drizzle the vinaigrette over the salad and toss gently to combine.