This salad is full of savory and sweet fall flavors, which keeps things interesting and seasonal!
While squash and onions are cooking, add salad greens to serving bowl or platter. Add ingredients in rows, from right to left, starting with microgreens, cranberries, squash, feta cheese, carmelized onions, and pears (add just before serving to prevent browning).
Leftover roasted squash makes this salad come together even quicker. Feel free to add rotisserie chicken for a complete, light meal on a warm, fall evening.