Combine butternut squash, oil, cinnamon and sea salt together on a baking sheet and roast in a 450° oven for about 30 minutes or until squash is cooked through. Remove and let cool.
Fill a salad bowl with spring mix and add toppings: roasted squash, apple slices, avocado, red onion, walnuts and hemp seeds.
Portion salad into two bowls and place cooked egg on top of each salad. Drizzle dressing over the salad and enjoy!
Video
Notes
You'll likely have leftover salad toppings (roasted butternut squash, apple slices, avocado, etc.). Simply save them to make another salad or use in another application.