1. Heat up two large sautee pans over medium-high heat. Once hot, pour 1 Tbsp oil into each pan, and then add squash to one and pork chops to the other. Make sure squash is in one layer. Sprinkle ¼ tsp of salt over squash, and ¼ tsp on pork chops. Cook for 5 minutes, then flip pork chops and stir squash. You want the pans to be fairly hot to get a nice sear on the squash and pork chops. Cook for another 3-5 minutes. Remove pork from the pan once it’s 135 degrees, and remove squash when it’s soft and you can easily pierce larger pieces with a fork. Let pork rest at least 5-10 minutes before cutting into strips or bite sized pieces.

2. Prepare salad dressing by adding remaining olive oil, apple cider vinegar, oregano, honey, and salt to medium mixing bowl. Whisk together and set aside.

3. Core and chop apples into small pieces, set aside.

4. Assemble salads by piling the lettuce on each plate/bowl, then divide squash, apples, pork, goat cheese, and dried cranberries between salads. Drizzle dressing over salads, enjoy.