Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 4 cups baby arugula
  • ½ cup feta cheese, crumbled
  • ⅓ cup pomegranate seeds
  • ¼ cup toasted pepitas
  • 2 scallions, thinly sliced

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed squash with olive oil, salt, and pepper directly on the pan, spreading them out so no two pieces are touching.
  3. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender. Set aside to cool slightly.
  4. Combine the balsamic vinegar, maple syrup, and Dijon mustard in a small jar.
  5. Slowly pour in the olive oil while shaking the jar vigorously or whisking until the dressing is thick and glossy, then season with a pinch of salt and pepper.
  6. In a large bowl, toss the arugula with about half of the dressing.
  7. Gently fold in the roasted squash, sliced scallions, and pomegranate seeds.
  8. Top with the crumbled feta and toasted pepitas, then drizzle the remaining dressing over the top just before serving.