Preheat oven to 425 degrees F. Slice squash into 1/2-inch thick rings or wedges. Arrange on a shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Roast about 20 minutes or until tender and starting to brown. Remove from oven. Sprinkle with garam masala.
In a large bowl whisk together remaining 3 tablespoons oil, the pomegranate juice, vinegar, and honey. Add greens and dates; toss to coat.
Toss greens mixture with squash. Sprinkle with pomegranate seeds.