Preheat oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through. Set aside to cool slightly.

In a large mixing bowl, combine the mixed greens, thinly sliced apple, chopped pecans, and dried cranberries.

In a large skillet, cook the diced bacon over medium heat until crispy. Using a slotted spoon, remove the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.

Reduce heat under the skillet to low. Add the minced shallot to the skillet with the reserved bacon fat and cook for 1-2 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.

Remove the skillet from heat. Carefully whisk in the apple cider vinegar, maple syrup, and Dijon mustard. Whisk in 2 tbsp extra virgin olive oil until the vinaigrette is emulsified. Season with salt and black pepper to taste. Stir in most of the cooked crispy bacon, reserving a small amount for garnish if desired.

Add the slightly cooled roasted butternut squash to the large mixing bowl with the greens, apple, pecans, and cranberries.

Pour the warm bacon vinaigrette over the salad. Gently toss to coat all ingredients evenly. Top with crumbled goat cheese and the remaining crispy bacon (if reserved). Serve immediately.