Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.

Season the steak with salt and pepper. Heat grill pan or skillet over medium-high heat, add olive oil, and cook the steak for 4-5 minutes on each side until medium-rare.

Let the steak rest for 5-10 minutes, then slice against the grain into thin strips.

In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified.

On a serving plate, layer mixed greens, followed by sliced apples, roasted squash, nuts, and optional goat cheese. Top with pomegranate seeds.

Lay the sliced steak on top and drizzle with dressing. Serve immediately.