Preheat oven to 425°F.

Line a large rimmed baking sheet with aluminum foil.

Rub pork with 1 Tbsp. oil; sprinkle with salt and pepper.

Place pork on baking sheet.

Toss together cubed squash, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper. Spread in an even layer on the baking sheet with the pork.

Bake for 25 minutes, stirring the squash halfway through baking. When done, pork should register 145°F and squash should be fork tender.

While pork and squash are baking, make the salad: Whisk together the vinegar, whole-grain mustard, honey, 1/4 tsp. salt and 1/4 tsp. pepper. Whisk in 4 Tbsp. oil. Toss with spinach. Add roasted squash, pears, Gorgonzola and pecans. Gently toss.

Cut pork into 1/2" slices and add to salad.