Peel and seed the butternut squash. Chop the squash into bite-size pieces and place in a large bowl.

Add salt, brown sugar, and olive oil to the squash. Toss to coat.

Spread butternut squash in a single layer on a lipped baking pan.

Roast the squash at 350 degrees for 30-40 minutes, stirring once, until squash is tender and edges start to brown.

While the squash is cooking, prepare the dressing.

In a half-pint-size mason jar, combine the Italian seasoning, brown sugar, apple cider vinegar, and olive oil.

Cover the jar and shake well.

Let sit at room temperature until ready to use.

Cook cauliflower in microwave according to package directions. (I prefer mine crisp-tender, so I cook it about 2 minutes less than the package recommendations.)

If desired, cut cauliflower florets into smaller pieces.

On 2 plates, layer salad greens, cooked cauliflower, and roasted butternut squash.

Top with bacon pieces and sunflower seeds,

Shake dressing well, and drizzle over salads.

Serve immediately.

Discard any unused salad dressing. Refrigerate any unused vegetables.