Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Ingredients

• 1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and thinly sliced
• 1 1⁄4 cups olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 large bunch kale, ribs removed and leaves torn into 2" pieces
• 1 tsp. citric acid (available from Bulk Apothecary)
• 4 cups arugula
• 2 cups watercress
• 1 small head escarole, leaves torn into pieces and washed
• 1⁄2 cup pumpkin seeds, lightly toasted
• 1⁄2 cup pomegranate seeds
• 1⁄3 cup grated Pecorino Romano
• 2 tbsp. fresh lemon juice
• 2 tsp. Dijon mustard
• 2 tsp. maple syrup