Preheat oven to 400 and line 1 cookie sheet with foil

Rinse the acorn squash, then cut in half and scoop out the seeds and strings

Continue to cut your acorn squash every 1/2 inch for slices, lay them out flat on the foil.

Spray each slice with olive oil; sprinkle with salt, cinnamon, and brown sugar.

Bake for 12 minutes, remove from oven, turn over, and continue to bake for another 10 to 12 minutes until fork tender.

While squash is roasting, rinse and toss the greens, then lay out on a serving plate

While squash is roasting, toast pecan halves by spreading flat in a dry saucepan and warm over medium heat for 5 to 6 minutes until slightly darken. Shake pan every 1 to 2 minutes. Remove from heat and spread over greens.

Sprinkle the pomegranate arils over pecans and greens.

When acorn squash is fork tender, remove from oven, and lay over greens.

Serve with warm apple vinaigrette.