Healthy Squash Salad with Maple Tahini Dressing

0 Preheat the oven to 425 and line two large roasting pans with parchment paper
1 Peel the butternut squash and then chop acorn, butternut, kabocha, and delicata squash in half. 
2 Spoon out the seeds of each squash and slice into a half moon shapes about 1/4-1/2 inch thick
3 Roast for about 40-50 minutes flipping halfway until evenly browned on each side
4 While the squash cooks combine all the dressing ingredients except water and mix until smooth. Slowly add water until it is your desired consistency.
5 One a large platter spread out the greens.
6 Layer on the squash: you don't have to add all of it, but place slices all over to get a variety of colors
7 Sprinkle on the almonds and pomegrantes
8 Drizzle on the dressing or wait till serving
9 Serves 6-8 people