Preheat oven to 400° F. Using a sharp knife, carefully slice the acorn squash around its middle horizontally. Scoop out seeds and scrape clean. Slice into ¾ inch thick rounds. Place on a parchment paper lined rimmed baking sheet. Do not let any pieces overlap.
Carefully slice the acorn squash in half. Scoop out and seeds and scrape the insides clean. Then, slice the acorn squash into 1/2 inch thick pieces. Place the acorn squash on a baking sheet (lined with parchment paper or aluminum foil for easy clean up) in a single layer.
Mix together the pure maple syrup, cumin, paprika, salt, and cayenne pepper in a bowl bowl. Using a pastry brush, brush maple syrup over both sides of squash.
Bake at 400F for 20 minutes until the bottom side of squash is nice and golden brown. Flip and bake for another 15-20 minutes until the squash is tender. Set aside.
Combine the mixed greens, roasted acorn squash, red onion, toasted pecans, pomegranate arils, dried cranberries and crumbled goat cheese together. Drizzle with apple cider vinaigrette or dressing of choice and toss. Serve immediately.