Preheat the oven to 375ºF. In a bowl, toss the butternut squash and cauliflower with a little olive oil, salt, and pepper. Spread onto a baking sheet. Bake for 30 minutes or until the vegetables are tender. Remove from the oven and set aside to cool. Toss the bread cubes with a little olive oil, salt and pepper and toast for 15 minutes, or until browned. Up the oven temp to 400ºF; add slices of halloumi to a baking sheet and bake for 10 minutes; flip and bake for another 5 minutes until crisp. In a large bowl, combine the vegetables, bread, halloumi, dried cranberries, and pumpkin seeds. For the dressing, combine apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper. Pour dressing over salad and toss.
