Preheat the oven to 400°.
In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, kosher salt, and freshly ground black pepper.
Place on a baking sheet and roast in the center of the oven for 20 to 25 minutes, turning halfway, or until tender.
When done, remove from the oven and let it cool to room temperature.
Meanwhile, combine the white balsamic vinegar, minced shallots, remaining honey, Dijon mustard, and whisk in olive oil, a pinch of salt, and black pepper.
Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.
Drizzle the dressing over each salad and serve immediately.
