Heat the oven to 425 degrees.
Halve the squash lengthwise, scoop out the seeds and cut into half-inch-thick half-moon shapes. Place squash on parchment paper-lined baking sheet. Drizzle with 1-2 tablespoons olive oil and sprinkle with salt, pepper and cHarissa spice. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
Slice the apple into matchstick size. Toss sliced apple, sliced shallots, EVOO, salt, pepper, maple syrup and champagne vinegar in a large bowl. Add arugula and gently toss again.
Arrange the dressed greens and apples on a large platter. Top with roasted squash, ricotta salata, toasted hazelnuts and pomegranate seeds.
Marvel at the beauty of this autumn harvest salad and enjoy!