Pre-heat oven to 400 degrees.
Line a baking sheet with parchment paper and then put the cubed butternut squash on it. Drizzle it with 1 tbsp olive oil and season it with salt and pepper. Roast till the butternut squash is tender, about 30 minutes.
Take the romaine lettuce wash and dry it well. Cut the lettuce lenghtwise in half, take each half and cut into another half. Keep it aside.
In a small bowl mix together the remaining olive oil, lemon juice, red wine vinegar, honey, salt and pepper. Keep the dressing aside.
Place the roasted butternut squash in a medium bowl, add the pomegranate, then add the dressing. Gently mix everything together and let it marinate for a few minutes.
Heat a grill pan on high heat. Rub each cut side of the romaine lettuce with a little olive oil. Sprinkle with a salt and pepper. Once the pan is smoking, lay each slice of lettuce cut side down on the grill. Let it cook for 1 minute before flipping it. The lettuce should have nice charred marks. Flip the lettuce and let it cook for another 20 seconds. Remove the lettuce and place it aside.
On a large serving plate, place the grilled lettuce in a single layer. Take the butternut squash salsa and evenly place it over the lettuce. Evenly sprinkle the parmesean cheese and the roasted nuts. If there is any left over dressing pour it evenly over the salad.