To make the vinaigrette: Combine all the ingredients in a small screw top jar. Shake to combine.
To make the croutons: pre heat the oven to 400 degrees.
Spray a sheet pan with cooking spray. Add the cut up baguette cubes and toss with 4 tablespoons Sherry Vinaigrette.
Bake croutons until crisp and brown, about 15 - 20 minutes. Remove from oven and cool.
Increase oven temperature to 450 degrees.
Spray a large sheet pan with cooking spray. Add the butternut squash and mushrooms.
Drizzle with 2 Tbsp. olive oil and season with salt and pepper.
Roast until the squash is tender and the mushrooms are brown, about 25 minutes.
While the squash is roasting, combine the shallots with ¼ cup of the sherry vinaigrette. Set aside.
To make the salad combine the arugula, butternut squash, mushrooms, and croutons in large salad bowl.
Drizzle with 2 Tablespoons of the sherry vinaigrette dressing and toss thoroughly to coat.
Divide mixture among plates/shallow bowls.
Garnish with the marcona almonds and the goat/feta cheese. Serve.