Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Name: Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Ingredients: 1 large butternut squash (about 3 lb.), peeled, cut into ¾ cubes; 4 tsp. plus ½ cup extra-virgin olive oil, divided; 1¾ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more; ¼ tsp. freshly ground black pepper, plus more; 1 head of garlic; ½ cup raw shelled pumpkin seeds (pepitas); ¼ cup fresh lemon juice; 2 Tbsp. Dijon mustard; 1 Tbsp. finely chopped shallot; 2 tsp. pure maple syrup; 1½ lb. Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced; 1 cup finely grated Parmesan (about 1½ oz.); 1 cup pomegranate seeds (from 1 large pomegranate)