Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Place the butternut squash cubes on the sheet and toss with olive oil, sea salt and pepper.
Spread evenly on the baking sheet and roast for 30 to 35 minutes, or until tender and browned around the edges.
In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with Chef Hak's Organic Olive Oil & Lemon Dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.