Roasted Acorn Squash And Beet Salad

1 pound small yellow, red and/or Chioggia beets 1 acorn squash, about 1 1/4 pounds, peeled, seeded, and cut into 1/2-inch slices Salt and pepper to taste 1 tablespoon olive oil ⅓ cup maple syrup 3 cup mixed greens

Vinaigrette

1 teaspoon Dijon-style mustard ¼ cup fresh lemon juice ¼ cup maple syrup ⅓ cup olive oil ⅓ cup fresh pomegranate seeds