2. Peel the butternut squash and remove the seeds. Cut into ½ inch or 1.3 cm cubes. Put the cubes into a deep bowl and pour in the oil and toss to coat the cubes. Sprinkle the salt, pepper and optional sweetener and toss again. Transfer the cubes onto a parchment lined baking sheet. Place the tray in the middle position of your preheated oven and bake for 15 minutes. Toss the cubes and bake for 5 minutes – or until the squash is fork tender. Remove from oven and let cool to room temperature
3. While the squash is baking, make the vinaigrette. Into a small mixing bowl, pour in the apple cider vinegar, the balsamic vinegar, olive oil, and add the salt, pepper, shallots, and smooth Dijon mustard. Whisk with a fork. Cover and set aside
4. To assemble the salad, spread the baby mixed green salad on a serving platter. Top with the roasted and cooled butternut squash, and distribute the raspberries evenly. Sprinkle the chopped pecans
5. To serve, transfer each single serving onto an individual plate and then drizzle the room temperature vinaigrette on top. OPTIONAL: you can lightly heat the vinaigrette before pouring onto the salad. Toss and enjoy!