Kosher or coarse salt and freshly ground pepperto taste
For the Salad:
4cupsthinly sliced romaine
1pear, halved, cored, and thinly sliced
1cupcrumbled goat cheese
Roast the squash: Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick cooking spray, then spread the squash on the baking sheet. Drizzle with the tablespoon of olive oil, sprinkle with salt and pepper, and toss until the squash is evenly coated. Bake for 35 minutes, until the squash is nicely browned in spots and very tender. Set aside to come to room temperature.
Make the vinaigrette. In a small container, combine the shallots, balsamic vinegar, lemon juice, olive oil, honey, and salt and pepper. Shake to blend.
Place the arugula and romaine in a large serving bowl. Add the pears and butternut squash, drizzle over the vinaigrette and toss to combine. Add half the the goat cheese andf half the pomegranate seeds and gently toss again. Sprinkle the remaining cheese and pomegranate seeds over the top and serve.