Preheat the oven to 425°F (220°C). Do not line the baking sheet with parchment paper; a bare sheet gives better caramelization.

Roast the squash: Place the peeled and cut butternut squash on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon sea salt. Toss to coat. Spread in a single layer. Roast on the bottom rack for 20 minutes, then carefully flip each piece. Roast for another 10 minutes, until golden brown and caramelized on the edges.

Toast the pumpkin seeds: While the squash roasts, heat 1/2 teaspoon olive oil in a small skillet over medium heat. Add the raw pumpkin seeds. Toast, stirring constantly, until fragrant and starting to pop, about 2-3 minutes. Add the garlic powder, smoked paprika, salt, and cayenne pepper. Stir to coat, then remove from heat immediately.

Prepare the remaining ingredients: Core and slice the radicchio. Slice the apple into thin wedges. Crumble or scoop the cheese.

Make the dressing (if using from scratch): In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified and creamy. Alternatively, shake all ingredients in a sealed jar.

Assemble the salad: On a large platter or in individual bowls, start with a bed of arugula. Layer in the sliced radicchio. Scatter the warm roasted squash over the greens. Add the sliced apple, dried cranberries, and soft cheese. Sprinkle with the toasted spiced pumpkin seeds.

Serve: Drizzle generously with the maple balsamic dressing. Serve immediately while the squash is still warm.