Slices of sharp cheddar and green apple top this salad. You can roast the squash, slice the cheese (keeping it covered so it doesn't dry out), and make the dressing a couple of hours ahead, but you'll need to slice the apple and assemble the salad just before serving.
I brought this yesterday to a pot luck brunch. It was a BIG HIT (there were no left overs). I cut up the apples before, but covered them in a little bit of dressing to keep them from browning on the way to the brunch. The recipe was very simple and came together really well. I did add a pinch or two more sugar to the salad dressing because it tasted too vinegary at first. Other than that I made no additional changes. I will 100% be making this again!