Preheat your oven to 425*.
Arrange sliced squash on a baking sheet lined with parchment paper or foil, toss with 2 tablespoons of olive oil, or enough to coat, and a generous pinch or two of salt, and freshly cracked pepper.
Once the oven has fully preheated, roast the squash for 20-25 minutes, until squash is slightly golden brown. Toss or flip the squash halfway through.
While the squash is roasting, make the vinaigrette by combining all ingredients except for the olive oil in a bowl by whisking. Slowly whisk in the olive oil to fully incorporate and emulsify the dressing and set aside.
When the squash is done roasting, toss the greens with the dressing and half of your squash, half of the pomegranate, half of the toasted hazelnuts and half of the grated parm. Top the salad with the other half of your ingredients, and additional lemon zest if you prefer. I like to prepare the salad this way so everything is well incorporated and all of the toppings don't fall to the bottom of the bowl. Plus, it looks gorgeous!