Maple acorn squash salad with walnuts, goat cheese, and prosciutto

1) Preheat oven to 375. Toss sliced squash in olive oil and season with salt and pepper. Place on baking sheet and roast for 25 min. Glaze with maple syrup and roast for another 10 minutes.
2) Remove and let rest.
3) In a medium pan toast walnuts with salt and pepper, chillies and a splash of olive oil.
4) Toss kale with olive oil, pomegranate, lime juice and zest.
5) Season with salt and pepper and plate in a large bowl. Top with prosciutto, roasted squash, goat cheese and walnuts.