Peel and cube butternut squash. Clean and cut brussels sprouts in half. Toss with cooking spray, season with salt, pepper, garlic, and air fry at 375 for 14 min until just crispy.
Spray chicken with cooking spray and season with salt, pepper, garlic, and air fry or bake until internal temp reaches 165F (roughly 375 for 14 min in the air fryer and then check with meat thermometer).
Dressing
Combine all dressing ingredients in a shaker bottle (or whisk in a bowl) and shake well to combine. Shake immediately before serving.
Assembly
Fill 4 bowls with spring mix. Evenly distribute cooked brussels sprouts and butternut squash over each salad. Top each salad with 1 tbsp pistachios, 1 tbsp cranberries. Slice chicken and top each salad. Grate fresh parmesan over top, and then dress each salad. Enjoy!
If not serving 4 at once, store leftover chicken, parmesan, brussels sprouts, butternut squash, and spring mix in the fridge and assemble when you're ready to eat!