To make the pecans, toast the nuts in a dry, non-stick skillet over medium heat until fragrant, about 8 minutes. Watching and stirring so as not to burn. Remove nuts from skillet and add butter and sugar. Melt the butter and sugar over medium heat. Once melted, add the pre-toasted pecans to the pan and stir to coat, allowing to cook for 2 - 4 minutes, or until the sugar is adhering to the nuts. Spread the sugared nuts evenly on a flat piece of parchment paper or on a silicone baking mat. Sprinkle the nuts lightly with salt and allow to cool completely.

Preheat the oven to 375 degrees. Toss the cubed squash with the vegetable oil and pinch of salt. Spread evenly on a baking sheet and roast on center rack for 20 minutes, Allow to cool before using to top the salad. Squash can be kept in an air-tight container in the refrigerator for several days before ready to serve.

For the dressing, whisk together the olive oil, onion, apple cider, apple glaze, Dijon mustard, salt and pepper.

Toss the salad greens with the dressing and top with the roasted squash, sugared pecans, dried cherries and goat cheese.