Roast the squash: reheat the oven to 425 degrees. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds or half moons.

Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of the olive oil and a sprinkle of Kosher salt. Use your fingers to lightly coat all surfaces of the squash with the olive oil and salt.

Bake for about 30 to 35 minutes or until the squash is tender and golden, flipping halfway. Remove from the oven and let squash cool.

For the dressing, whisk together the olive oil, lemon juice, honey, salt, and pepper in a small bowl.

Assemble the salad: In a large bowl, combine the fresh garden greens, squash, and sliced almonds. Toss with the dressing and top with the ricotta salata if using.