FOR THE SALAD

1. Preheat the oven to 425°F (218°C). Line a sheet pan with parchment, then toss the diced butternut squash with olive oil, salt, and pepper. Spread out evenly on the pan, and roast for about 20 minutes until browned and tender. Allow to cool.
2. Slice off the bottom of each brussels sprout and remove any brown spots. Use the slicing blade of a food processor, a mandolin, or a sharp knife to finely shred them, and place into a bowl. Top with the squash, pomegranate seeds, and pecans. Set aside while you make the dressing and goat cheese.

TO MAKE THE GOAT CHEESE

1. Preheat the oven to 350°F (177°C). Toss the breadcrumbs with olive oil until each piece is coated. Spread evenly on a baking sheet, then place in the oven for about 10 minutes, checking and stirring every so often to ensure they toast evenly. When the breadcrumbs are golden brown throughout, remove from the oven and allow to cool to room temperature.
2. Lower the oven temperature to 325°F (163°C).
3. Slice the goat cheese into 6-8 medallions, then press each one into the cooled breadcrumbs to coat on all sides. Place on a sheet pan, and then hold in the warm oven until ready to serve (at least 10 minutes, but no more than 30).
4. While the goat cheese is warming, mix up the vinaigrette. Combine the shallots, vinegar, mustard, honey, salt, and pepper in a small bowl. Slowly stream in the olive oil while whisking until emulsified. Taste for seasoning and adjust as needed.
5. Toss the salad with the vinaigrette until nicely coated, then arrange on a serving platter. Remove the goat cheese from the oven and arrange over top of the salad. Serve immediately.