In a jar with a tight lid, add the ingredients of the vinaigrette. Tightly seal the lid and shake vigorously until the vinaigrette is blended well.
Preheat a medium skillet with 1 tbsp. olive oil.
Add the butternut squash.
Cook for 5 mminutes, stirring occasionally.
As the squash cooks, add the arugula, pine nuts, and diced tomatoes to a large mixing bowl.
Add the vinaigrette to the arugula and mix and toss well.
Remove the butternut squash from the heat and add to the bowl with the arugula.
Sprinkle the goat cheese onto the arugula and squash.
Toss the squash and goat cheese with the arugula mix.