Preheat the oven to 375 degrees Fahrenheit. Place the butternut squash on one half of a large rimmed baking sheet, and place the beets on the other half. Drizzle the squash & beet with olive oil & season with kosher salt & ground black pepper. Use your hands to mix the butternut squash & evenly coat with oil & seasoning. Then do the same for the beets (don't do the beets first or you'll turn all the squash red!).

Place the baking sheet in the oven & roast the squash & beets for 40 minutes, or until the beets are fork tender. Remove from the oven & set aside.

Meanwhile, prep the goat cheese balls. Place the pistachios in a mini food processor & grind until finely chopped (you can hand chop them if you don't have a food processor). Place in a small bowl & toss with the fresh thyme.

Form the fresh goat cheese into 16 evenly sized balls (there will be 4 balls per salad serving). Roll the balls in the pistachio-thyme mixture, & set aside on a plate. Reserve the leftover pistachio mixture for sprinkling on the salads when serving.

In a small bowl, whisk together the lemon juice, dijon mustard, honey, shallot, extra virgin olive oil, salt, & pepper. Place the herb salad mix in a large bowl & drizzle lightly with dressing (just enough to lightly coat). Use your hands to toss the salad & evenly coat.

Divide the salad amongst 4 serving plate. Top with ¼th of the beets and butternut squash, 4 goat cheese balls, & some fresh shaved parmesan cheese, if desired. Sprinkle with extra pistachio-thyme mixture & drizzle with some more dressing. Serve immediately. (It makes a great meal served with some warm tomato soup)