Step 1

Preheat oven to 400° F

Step 2

Using a sharp knife, carefully slice the acorn squash around its middle horizontally

Step 3

Scoop out seeds and scrape clean

Step 4

Slice into ¾ inch thick rounds

Step 5

Place on a parchment paper lined rimmed baking sheet

Step 6

Do not let any pieces overlap

Step 7

Using a pastry brush, brush maple syrup over both sides of squash

Step 8

Bake for 10-15 minutes until the bottom side of squash is nice and golden brown

Step 9

Flip and bake for another 10-15 minutes

Step 10

Brush with maple syrup a second time right after removing from oven

Step 11

Set aside to cool.While Squash is baking, prepare the dressing

Step 12

In a blender mix all ingredients until incorporated.To prepare the salad for serving, Toss ½ the dressing with the arugula

Step 13

Slowly add more dressing until the greens are coated with dressing but not weighed down by it

Step 14

Sprinkle ¾ of the pomegranate and pumpkin seeds toss lightly

Step 15

Lay roasted squash on top of the salad and sprinkle with remaining seeds