Preheat oven to 400 F. Spread sliced squash on a parchment lined baking sheet in a single layer. Brush sliced squash with olive oil and season with sea salt. Roast for 20-25 minutes until tender. Let cool.

Make the vinaigrette by combining apple cider vinegar, olive oil, lemon zest, lemon juice, Dijon mustard, thyme, sea salt and black pepper in a small mason jar or whisk in a bowl until blended.

In large mixing bowl toss chopped kale with half of vinaigrette and gently massage for 2 minutes, until leaves have softened. Add arugula and remaining dressing and toss to combine. Add chopped apples, pears, roasted squash, pecans, pumpkin seeds, and pom arils to serve.