Preheat oven to 400°F.
Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender.
Place the lettuce in a big salad bowl, top with the roasted squash, apples or pears, persimmons, radishes, pomegranate seeds, pecans and goat cheese.
In a small mason jar with a tight-fighting lid, combine the vinaigrette ingredients. Shake to combine well.
Lightly drizzle the dressing over the salad and toss to combine. Enjoy!