Place seasoned roast, quartered onion, and 1 cup broth in slow cooker on low for 6-8 hours or high for 3-4 hours.
Cube butternut squash and season with melted coconut oil, salt, pepper and cinnamon. Place on baking sheet and roast in 350 degree oven for 30-50 minutes (depending on size of cube).
Meanwhile, dice apple, avocado, roughly chop nuts and wash and chop greens.
To plate add; start with lettuce and top with feta cheese, roasted squash, shredded roast, avocado, apple, nuts and balsamic vinaigrette.
Recipe by Simple Roots at https://simplerootswellness.com/harvest-salads/