Preheat the oven to 450 degrees. Place the butternut squash on a baking sheet and drizzle with olive oil. Top with freshly ground salt. Toss together to coat the squash. Bake for 20-25 minutes until the squash is tender.
While the squash is baking, make the dressing. In a small bowl, combine the apple cider vinegar, honey, thyme, and salt/pepper and slowly whisk together. Slowly add the olive oil as you whisk to combine and emulsify.
Place the mixed greens in a large bowl. Add the dressing and toss to coat the leaves. Add the squash, persimmons, apples, pomegranate seeds, pecans, thyme leaves, and gently toss to combine.
Top with the gorgonzola crumbles and serve.
Recipe by Six Snippets at https://www.sixsnippets.com/fall-harvest-saladback-at-the-farm/