Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

. peeled and cubed butternut squash ((I just bought pre-cut. Cubes should be about 3/4-inch. About 4 cups))

olive oil

dried thyme

Salt and freshly ground black pepper

slices bacon (, cooked and crumbled (6 oz))

chopped walnuts (, toasted)

thinly sliced red onion ((rinse under water to remove harsh bite. About 1/3 of a medium))

feta or goat cheese (, crumbled)

baby kale and spinach blend or arugula and spinach blend

dried cranberries

real maple syrup

apple cider vinegar

dijon mustard

garlic (, minced)

minced fresh rosemary or 3/4 tsp dried (, crushed)

Salt and freshly ground black pepper

olive oil