In a dressing container or mixing bowl, whisk in all dressing ingredients. Once thoroughly mixed, taste and adjust salt/pepper amount & sweetness with maple syrup. Set aside .
Preheat oven to 375F. Line a baking sheet with aluminum foil or parchment paper. In a mixing bowl add your cubed butternut squash. Drizzle on ½ tbsp olive oil, few pinches sea salt and pepper. Mix well. Spread out butternut squash cubes onto baking sheet so that none are touching. Roast for 28-30 minutes, or until fork tender. I prefer less “mushy” so total preference here! Remove from oven when ready and allow to cool.
In a large mixing bowl add remaining salad ingredients, except for apple and butternut squash. Add desired amount of dressing and massage into salad with salad tongs or your ( clean) hands. Gently mix in your butternut squash and chopped apple. Allow 15-30 minutes before serving so salad has time to marinate flavors!