Preheat oven to 425°F. Wash the squash well (you will be eating the skin so make sure all the dirt is scrubbed off). Cut the ends off and slice lengthwise down the middle. Scoop out the seeds.
Cut squash into 1/2 inch slices. Drizzle oil over the paneer and squash and make sure to rub the oil into both sides of the squash slices. Roast paneer, stirring occasionally until crispy on the outside and tender when pierced with a knife, 20 to 25 minutes. Roast squash for 30 minutes, flipping the squash halfway through.
While squash and paneer are roasting make the dressing:
Combine shallots, lemon juice, vinegar, Brooklyn Delhi Curry Mustard (or regular mustard), coarse salt, a few grinds of fresh pepper in a bowl or jar with 1 cup capacity. Whisk together. As you are whisking, add in the oil slowly until all of the oil is emulsified. Taste and add salt and or a spoon of Brooklyn Delhi Mango Chutney or sugar if you want more sweetness in your dressing.
In a large salad bowl, combine mixed greens, squash, paneer and roasted pepitas. Right before serving, drizzle as much dressing as you like, gently tossing to combine; taste and adjust salt as necessary. Garnish with optional chopped herbs and additional pepitas.
Leftover dressing will keep in the fridge for a few days.