Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes.
Add squash to a large mixing bowl along with olive oil, maple syrup, salt, cinnamon and pepper. Toss to combine.
Spread the cubes onto a baking sheet lined with parchment paper. Roast the squash for about 30 minutes, turning once or twice, until all the pieces are fork-tender and are slightly caramelized. Remove from oven and set aside to cool.
While squash is roasting make dressing. In a small bowl whisk together dressing by combining olive oil, apple cider vinegar, mustard, maple syrup, sea salt and pepper. Set aside until ready to use.
In a large salad bowl add a base of spring mix. Top with cooled roasted butternut squash, pomegranate, toasted pepitas and apple chunks. Drizzle dressing over salad and toss to combine. Top with goat cheese and serve!