In a large bowl, add the lettuce mix, pears, cooled butternut squash, onion, and pomegranate seeds. Gently toss together.
In a small bowl whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
Pour the dressing over the salad ingredients and toss to coat. Top the dressed salad with the pecans and goat cheese. Serve right away.
I used a cranberry orange goat cheese, which tastes amazing in this salad. However, if you don't prefer goat cheese, or don't have access to it, blue cheese or Gorgonzola crumbles also go well in this salad.