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Preheat oven to 400 degrees F.
In a small bowl, mix the ghee, turmeric, pepper, salt, cumin, and honey into a paste. With a pastry brush, brush the paste onto both sides of the squash slices and spread into an even layer onto a lined sheet tray.
Bake for 15 minutes, flip the squash, and bake for an additional 15 - 20 minutes until the squash is tender. Remove from oven and set aside.
Using the same sheet tray, spread the halved figs into an even layer and drizzle the 2 tsp of honey over the figs. Roast in the 400 degree F oven for about 20 - 25 minutes until dark in color and tender. Remove and set aside.
Layer the salad ingredients together - the chopped greens, squash, figs, lentils, cranberries, pumpkin seeds and goat cheese.
Combine the dressing ingredients in a mason jar and shake until combined, taste and adjust to preferences. Dress the salad and serve. Enjoy!