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Preheat the oven to 425 degrees F (220 degrees C).
In a medium pot, place the quinoa, 2 cups water, and 1 teaspoon salt. Bring to a boil, reduce the heat to medium-low, cover, and cook until the quinoa is translucent and tender and the liquid has been absorbed, 15 minutes. Let the quinoa cool in the pan for 5 to 10 minutes.
Meanwhile, place the delicata squash onto a baking sheet, along with the maple syrup, cinnamon, cumin, 2 tablespoons olive oil, 1 teaspoon salt, and a big pinch of pepper. Toss everything to evenly coat. Arrange the squash slices in a single layer. Roast until the squash is golden and tender, 20 to 25 minutes. Remove from the oven and let cool.
Place the herbs into a large serving bowl. Add the quinoa, squash, scallions, allspice, pomegranate seeds, and lemon juice. Season generously with salt and pepper. Drizzle with olive oil and toss to combine. Check the seasonings, adding more olive oil, salt, pepper, or lemon juice if needed.