Preheat the oven to 400.

Remove the stem ends from the squash and cut it cross-wise into ½-inch half moon slices. Place it on a large baking sheet and drizzle with the olive oil, vinegar, rosemary and salt and pepper. Roast for 35-40 minutes, turning once at the halfway point. Remove when it is tender and golden brown on the edges.

Reduce the oven temperature to 350.

While the squash is roasting, in a small bowl combine the bread crumbs with the thyme and ¼ teaspoon of salt and ¼ teaspoon of pepper. Roll the goat cheese rounds in the crumb mixture, pressing gently to help the crumbs adhere. Transfer to a baking sheet and chill in the fridge, while you wait for the squash

Right before serving, pop the goat cheese rounds into the oven. Roast for about 4-5 minutes to soften and warm.

Place the greens in a bowl and drizzle with your favorite balsamic vinaigrette. Mound the greens on a platter or individual serving plates. Top with the acorn squash and goat cheese rounds and serve immediately.