Spinach Salad with Roasted Squash, Pumpkin Seeds, and Pomegranate - Ellie Krieger

Name: Spinach Salad with Roasted Squash, Pumpkin Seeds, and Pomegranate - Ellie Krieger
Cuisine: American
Ingredients: 4 cups (½-inch cubes) butternut squash (about 1 pound); ¼ cup extra-virgin olive oil, divided; 1 tablespoon plus 2 teaspoons pure maple syrup, divided; ½ teaspoon salt, divided; ⅓ cup hulled pumpkin seeds; 2 tablespoons cider vinegar; 1½ teaspoons Dijon mustard; 1/8 teaspoon freshly ground black pepper; 5 cups lightly packed baby spinach, or baby kale; ½ cup pomegranate arils