How to Make It
Preheat oven to 425°F. Combine squash, onion, 1 tablespoon of the olive oil, and 1/2 teaspoon each of the salt and pepper on a rimmed baking sheet; toss to coat. Spread in an even layer, and roast in preheated oven 15 minutes. Remove from oven, and set aside.
Turn oven to broil. Place cubed cornbread in a single layer on a rimmed baking sheet, and broil until all sides are toasted and golden, about 4 minutes, turning halfway through.
Arrange kale, spinach, and Brussels sprouts on a large platter or salad bowl. Add turkey breast, cornbread croutons, and roasted squash mixture; top with diced apple and cranberries
Whisk together cider vinegar, maple syrup, shallot, thyme, Dijon mustard, and remaining 1/3 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Drizzle dressing over salad.