Preheat oven to 400F. Line a baking sheet with aluminum foil.
In a bowl, toss the squash with olive oil and salt. Arrange the squash in a single layer on the prepared sheet. Bake for 20 to 25 minutes, until the squash is lightly browned. Remove from the oven and let cool for 10 minutes.
In a salad bowl, toss together the mixed greens, squash, apple and balsamic vinaigrette (see recipe below). Top with goat cheese, walnuts and pomegranate seeds. Serve.
Balsamic Vinaigrette
Combine 1/3 cup balsamic vinegar, 1/4 tsp salt and 1/8 tsp of black pepper in food processor or blender. Pulse to combine ingredients. With machine running, slowly drizzle 2/3 cup extra-virgin olive oil and blend until emulsified. Keep in a lidded container until ready to use. Shake well before using.