Combine cheese with all ingredients and reserve.
To Prepare the Squash: Preheat oven to 425 degrees. Cut off each end of the squash and halve delicata lengthwise. Scoop out seeds using a spoon. Slice 1/2 inch thick crescents and toss with oil, ras, honey, and salt. Roast for 25 minutes, flipping squash halfway.
To Plate Salad: 3C Mixed Greens (Red Leaf, Little Gem, Baby Romaine or Butter Lettuce). 1C Toasted Pepitas (toasted for 7-8 min. at 350 degrees).
Place a small amount of roasted squash in the center of the salad plate. Drizzle with a little shallot vinaigrette, small amount of goat cheese and sprinkle of toasted pepitas. Top the squash with about 3/4C of washed mixed greens on the salad plate. Drizzle the mixed greens with shallot vinaigrette and layer the salad with remaining roasted squash, chevre and toasted pepitas.
Take a look at our recommended pairings below.