Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss it in a bowl with olive oil, salt, and pepper, spread on a baking sheet, and roast for 20-25 minutes.

While the squash roasts, fill a pot with water and bring it to a boil. Gently add the eggs and cook for 9-12 minutes. Transfer to an ice bath, cool, peel, and slice the eggs.

In a skillet over medium heat, add bacon slices and cook for about 6-8 minutes until crispy. Remove and crumble.

In a mixing bowl or salad platter, lay mixed greens as the base, top with roasted squash, avocado slices, egg wedges, crumbled bacon, cranberries, blue cheese, and pecans.

Drizzle the Maple Dijon Vinaigrette over the salad, or serve it on the side. Garnish with fresh herbs if desired.

Toss before serving or keep layers intact. Enjoy your nutrient-packed Harvest Cobb Salad!