Preheat oven to 425 degrees.
In a small saucepot, combine quinoa, water, and salt. Place on medium-high heat on stove and bring to a boil. Once it reaches a boil, reduce heat to low, cover, and cook for 30 minutes. When it’s ready, remove from heat and set aside to cool slightly
Wash the squash. Then slice lengthwise and scoop out the seeds. Discard the seeds or save for roasting as a snack.
Cut the squash into half-inch half-moon shapes and discard the ends. There is no need to peel the squash — it will be tender and edible after cooking.
In a mixing bowl, toss the squash with the olive oil then spread onto a baking sheet. Season with salt and pepper. Place in the oven and roast until tender, about 15 minutes.
Meanwhile, spread the walnuts on another baking sheet and toast in oven for 10 minutes. Take out and set aside to cool.
Using a blender or a mixing bowl with a whisk, combine the pomegranate molasses, lemon juice, vinegar, mustard, salt and pepper. While continuing to mix, slowly drizzle in olive oil to create an emulsion.