Line two large baking sheets with foil and toss squash with olive oil, to coat. Drizzle squash with maple syrup and sprinkle with cinnamon, salt, and pepper. Transfer baking sheets to the oven and cook for 25-30 minutes, or until the squash is soft, tender and caramelized, rotating baking sheets once during cooking.
As the squash cooks, prepare the dressing. In a medium bowl whisk together the ingredients for turmeric tahini dressing and season to taste. Set aside until ready to serve.
Once the squash is cooked, build your salad. In a large bowl combine the baby kale, arugula, carrot, sliced apples, pomegranate, Gouda cheese, candied walnuts, sliced avocado, and squash. Drizzle with prepared dressing and serve immediately.
*The skin on the cooked squash is absolutely edible :)