1. Preheat the oven to 425°F and line a sheet pan with parchment paper. Peel and dice the squash into roughly 1-inch cubes. Toss the squash with avocado oil and season lightly with salt and pepper. Spread it evenly on the sheet pan and roast for 25–30 minutes, until the edges turn golden and the squash is tender. Let it cool completely at room temperature. (You’ll have plenty of leftovers to toss into salads or bowls later in the week.)

2. For the dressing, combine all the ingredients except the avocado oil in a mixing bowl. Whisk until fully incorporated, then slowly drizzle in the avocado oil while continuing to whisk, creating a smooth, creamy emulsion. Transfer the dressing to a storage container and keep refrigerated until ready to use.

3. To assemble the salad, mix the gem lettuce and kale, then divide between two bowls. Sprinkle in the quinoa, roasted squash, and pomegranate seeds evenly across each bowl. Slice the apples and arrange them on top, then drizzle the dressing evenly over both salads. Finish with a scattering of roasted pumpkin seeds for crunch and visual appeal.