Preheat the oven to 425 degrees F.

Spread the butternut squash out in a single layer on a baking sheet. Drizzle 2 tablespoons olive oil, maple syrup, cinnamon, ginger, cayenne, salt and pepper, toss well to coat. Roast in the oven until the butternut squash is tender, 20 to 25 minutes, stirring halfway through cooking. Remove from oven and stir in cranberries.

Meanwhile, heat the apple cider and the cider vinegar in a small saucepan over high heat and boil until it has reduced to 1/4 cup, about 6-8 minutes. Remove from the heat and whisk in the remaining 1/2 cup olive oil and the mustard. Season with salt and pepper.

To make the Fried Goat Cheese. Heat 2 tablespoons olive oil in a skillet over medium heat.

Add the panko to one small bowl, then add the buttermilk to another small bowl. Carefully dip the rounds of goat cheese, first through the buttermilk, and then dredge through the panko. Carefully add to the hot skillet and cook for 2-3 minutes per side or until golden. To make these in advance, fry as directed and then warm in a 300 degree oven for 5 minutes.

In a large salad bowl, toss together the lettuce, roasted squash, persimmons, and pecans. Add the dressing and toss once more. Top with the fried goat cheese. Enjoy warm or at room temperature.