Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) on the convection setting. Line two baking sheets with parchment paper.

Toss squash and onion with olive oil, maple syrup, parsley, salt, and pepper. Lay the vegetables on one baking sheet in a single layer.

Roast for 35–45 minutes, stirring every 15 minutes. Add the cherry tomatoes to the pan for the last five minutes.

Combine the tomato jam, olive oil, garlic salt, and black pepper in a bowl. Add the bread cubes and mix thoroughly until all pieces are coated well.

Place on the second prepared baking sheet and toast for 20–30 minutes, stirring every 10 minutes, until crispy and golden brown.

Toss mixed greens and crispy bread in a large mixing bowl. Lightly toss with dressing.

Garnish with roasted vegetables and fresh parsley.