Preheat oven to 325 F, and line 2 baking sheets with parchment paper.

Spread chopped pecans onto a bacon sheet and drizzle with honey. Toss until well coated, then sprinkle with 1/4 teaspoon of salt. Bake in preheated oven until the honey starts to caramelize, about 10-12 minutes.

Remove from oven and set aside, once completely cool, break in to small pieces.

Turn the oven temp up to 425 F.

Meanwhile toss butternut squash in 1 tablespoon of olive oil on the second baking sheet and sprinkle with 3/4 teaspoon of salt and 1/2 teaspoon pepper. Spread in an even layer, and bake in preheated oven until soft and lightly browned, about 25 minutes. Allow nuts and squash to cool completely before making the salad.

Place baby spinach in a large bowl and toss with 1/2-2/3 of the salad dressing. Place on a serving plate, and top with butternut squash, pomegranate seeds, crumbled goat cheese, and pecans. Drizzle remaining dressing on top, and enjoy!