Heat oven to 425F.
Cut squash into rings.
Brush both sides with olive oil, and sprinkle with salt.
Roast the squash for about 20-25 minutes.
While squash is roasting, clean up the seeds and kale.
Toss the seeds in some vegetable oil and sprinkle with salt.
Place seeds and kale in the oven on separate dishes.
Remove kale from oven after about 5 minutes once lightly crisped.
Take the seeds out once brown (about 5-10 minutes).
Once everything is done roasting, place some kale and spinach down, a slice of squash, some more kale and spinach, sprinkle squash seeds and pomegranate seeds and finish with the vinaigrette.