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Ingredients

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• Olive oil
• Kosher salt
• Freshly ground black pepper
• 1-pound (455 grams) honeynut squash, peeled, seeded, and sliced thin (¼-inch)
• 2 medium (4 ounces) shallots, halved lengthwise and peeled
• 8 ounces (225 grams) kale or spinach leaves, torn or chopped into bit-sized pieces
• 3 tablespoons (45 grams) sherry vinegar or balsamic vinegar, plus more to taste
• 3/4 teaspoon smooth dijon mustard
• 1 to 2 tablespoons water, as needed
• 1/4 cup pomegranate arils
• 2 ounces (55 grams) soft goat cheese (chèvre), crumbled
• 1/2 cup (60 grams) toasted, salted pepitas (see Note)