Preheat oven to 450F and line a baking sheet with parchment paper.
In a medium bowl, toss tomatoes with olive oil, balsamic, brown sugar and garlic, season with salt and pepper.
Spread tomatoes cut side up with liquid on lined baking sheet and roast in oven for 30 mins until caramelized. Remove from oven and set aside to cool.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
Whisk together oil, vinegar, honey mustard and season with salt and pepper.
In a large salad bowl, add spinach, arugula, tomatoes, onions, perogies and gently toss with vinaigrette.
Top with goat cheese and serve.