Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice both ends off the delicata squash, cut it in half lengthwise, and scoop out the seeds. Cut into half-moon shapes.

Toss the squash slices in olive oil, salt, pepper, cinnamon, and nutmeg until evenly coated. Arrange on the baking sheet cut-side down and roast for 20-25 minutes until tender and caramelized.

While roasting, wash and dry the mixed greens thoroughly; place them in a large bowl.

In a small bowl, whisk together olive oil and balsamic vinegar. Adjust seasoning if needed.

Once the squash is done roasting, let it cool slightly before adding it to the bowl of greens along with crumbled feta and toasted nuts. Drizzle with dressing and toss gently.