Roast the squash and bacon. Preheat oven to 400F. Place cubed squash on a parchment lined baking pan. Drizzle with avoacdo oil, sprinkle with salt and roast for 25-30 minuted or until tender, tossing once halfway.

Meanwhile, place bacon strips on another pan and roast for about 10 minutes or until crispy. Drain all the fat and break into small pieces once cooled.

Make the candied pecans. Line a baking sheet or a cutting board with a parchment paper. Melt the butter in a small sauce pan. Add maple syrup, pecans and a sprinkle of salt. Cook for about a couple of minutes, stirring well until well coated. Transfer on the parchment paper sheet and spread them out in one layer.

Make pickled shallots. Thinly slice the shallot. Place in a bowl, add lemon juice,  drizzle of olive oil and sprinkle of salt. Set aside.

Make the dressing. Combine all the ingredients in a bowl or a jar and shake/ whisk well until combined.

Assemble the salad. Spread the lettuce on a large platter.  Top with roasted butternut squash, bacon, crumbled goat cheese, sliced pear, shallots, candied pecans. Drizzle with the maple dressing and toss to combine.