Place butternut squash in a bowl, drizzle with olive oil, and mix together. Place squash on a baking sheet and sprinkle with salt and pepper. Roast at 400° until tender and lightly browned, about 25-30 minutes.
In a small pan over medium high heat sautée sliced almonds until toasted, about 3-4 minutes. Be careful that they don't burn!
In a large bowl add spinach and arugula mix, onion, and salad dressing.
Top with sliced almonds, roasted butternut squash, and crumbled goat cheese.