Preheat the oven to 425 degrees F.
In a bowl, combine the cubed butternut squash, olive oil, chili powder, cumin, garlic powder, and salt, and toss to combine.
Place the squash on a baking sheet.
Roast in the pre-heated oven for 25-30 minutes, until cooked through and golden brown.
To assemble the salad, place a handful of mixed greens in the bottom of a salad bowl. Do this for as many salads as you are preparing.
Top each salad with roasted butternut squash, black beans, corn, avocado, and diced tomato.
Drizzle with Annie’s Cowgirl Ranch Dressing.
Serve sprinkled with fresh chopped cilantro. Enjoy!