Preheat oven to 400℉.
Line a baking sheet with parchment paper, add butternut squash, olive oil, salt and pepper and toss together. Bake for 20-25 minutes until the squash is tender and slightly roasted.
In a small bowl, mix together pecans with honey and seasoning with salt. For the last 7 minutes of cooking the squash, reduce the heat to 350℉ and add the pecans on the baking sheet next to the squash. Bake for 5-7 minutes. Stir once removed to prevent them from sticking to the parchment paper. Set aside to cool.
While the squash is cooking, mix together in a bowl avocado oil, apple cider vinegar, honey, garlic powder, salt and pepper. Transfer to a dressing bottle.
In a large bowl, add mixed greens, aurgula and spinach, squash, pecans and apple. Pour enough of the vinaigrette over the salad and gently toss. Top with crumbled goat cheese. Enjoy!
