Preheat oven to 375 degrees Fahrenheit.

Place cubed squash on two cookie sheets lined with Gefen Parchment Paper. Spray with olive oil and season with one teaspoon salt. Make sure to spread the pieces out, not filling the pan too much, or it will create steam and you will end up with soft squash.

Roast for about 30 minutes. Check the oven after 20 minutes and toss the squash. Take out any well-done pieces so they don’t burn while the rest brown.

Heat a large skillet on a medium heat and spray with olive oil. Place sliced mushrooms in the pan and allow to sweat before seasoning with salt.

Continue to sauté until the mushrooms shrink and brown on both sides.

Heat a large skillet on medium heat and spray with olive oil. Sauté chopped fennel for about eight minutes. Season with salt.

Mix all ingredients in a food processor fitted with an S blade bedside the oil. Drizzle oil slowly until to combine. Store at room temperature.

Lay spring mix and kale in a serving bowl. Add butternut squash, mushrooms, fennel, and avocado.

Top with nuts and pumpkin seeds.