Cut your acorn squash in half and scoop out the seeds. Slice into the squash into wedges and add the wedges to a baking tray. Drizzle with oil (or cooking spray) and sprinkle with sea salt and pepper. Bake on the center rack for 35 minutes, flipping halfway through.
While the squash is cooking, you can prepare the rest of the salad. In a large bowl, add the greens, pomegranate seeds and pumpkin seeds.
In a separate bowl, whisk together the dressing ingredients.
Once the squash is done roasting, pour the dressing over the salad and toss to combine. Transfer to plates and top with 2 - 3 wedges of squash.