Autumn Glory Salad

Fall is a great time to combine sweet and sharp flavors. Apples aren't quite ready but butternut and other orange-fleshed squash are plentiful. I made this salad out of various fridge finds:
Serves 3-4 lunch main dish portions

About 4 oz spring mix, arugula or baby spinach

20 cubes butternut squash salted buttered and roasted for 40 minutes

20 cubes cooked chicken breast (rotisserie chicken in this case)

1/2 large Hass (dark green with bumpy skin) avocado cut in 16 pieces

10 seedless grapes, halved

2/3 cup shredded carrots should be big crunchy pieces

2 ounces shaved goat milk Gouda or parmigiana reggiano or pecorino cheese

Poppy seed dressing (made dressing with milk-free chai, white miso, black pepper, red wine vinegar, lecithin and olive oil)

Layer a platter or individual bowls/plates with leaves, squash, chicken, carrots, grapes, avocados and shaved cheese. Drizzle a little dressing with each layer.