Heat oven to 400°F and line a large baking sheet with parchment paper. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. Arrange winter squash slices in one layer on parchment. Coat lightly with more oil, salt, and pepper. Place shallot halves on a square of foil and drizzle lightly with olive oil and kosher salt. Tightly seal foil around them into a little packet and place on the baking sheet with squash. Roast squash and shallots for 15 minutes, until the squash is lightly brown underneath. Flip the squash pieces and carefully open the foil packet with the shallots. Return the tray to the oven for another 5 to 10 minutes, until the squash is evenly brown. If you’d like, you can return the open foil packet to the oven for another 10 minutes for more color and flavor. Make the dressing by blending the warm shallots with olive oil in a blender or food processor until smooth. Add the dijon mustard and vinegar, blending until smooth. Season with salt and pepper, blending again. Adjust with more vinegar, salt, and pepper as needed. Thin with water if the dressing is very thick. To serve, toss greens with half the dressing and season with salt and pepper. Arrange roasted squash over the greens. Sprinkle salad with pomegranate, goat cheese, and pepitas, and drizzle some of the remaining dressing over, to taste. Serve right away.

To make roasted pepitas heat them in a small skillet with olive oil, butter, salt, and red pepper flakes over medium heat, stirring frequently, until they’re a shade darker and smell nutty.