Roast the Butternut Squash

Preheat the oven to 425°F and prepare a large baking sheet by lining it with parchment paper. Arrange the diced butternut squash evenly on the sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat the pieces thoroughly, ensuring they are spread in a single layer. Roast for 30 to 35 minutes, or until the squash is tender and slightly caramelized at the edges.

Prepare the Spice Mix

In a small bowl, combine the cumin, coriander, cinnamon, and cayenne. Set aside to use later.

Blend the Dressing

In a blender, combine the olive oil, apple cider vinegar, lemon juice, date, garlic, and cumin. Add 3 tablespoons of water initially, blending until smooth. Incorporate additional water, one tablespoon at a time, until the dressing reaches the desired pourable consistency. Season with sea salt and freshly ground black pepper to taste.

Season the Roasted Squash

Once the roasted squash has slightly cooled, sprinkle it with the prepared spice blend while still warm, tossing gently to ensure even coverage.

Assemble the Salad

Layer half of the spring mix greens on a serving platter. Add half of the roasted squash and drizzle with one-third of the prepared dressing. Lightly toss to combine. Layer the remaining greens, followed by the rest of the squash, goat cheese, chopped dates, pomegranate seeds, and toasted pistachios. Drizzle additional dressing over the top, reserving some for serving if desired.

Serve Immediately

Present the salad immediately after assembly to preserve the crispness of the greens and the freshness of the ingredients.