Roasted Butternut Squash & Pomegranate Salad with Garlicky Honey-Dijon Dressing

Squash:

• 2 cups butternut squash diced
• 1 tbsp olive oil
• salt to taste, sea salt and freshly cracked
• black pepper to taste, sea salt and freshly cracked
• cayenne pepper to taste

Honey-Mustard Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 clove garlic minced
• salt to taste, sea salt and freshly cracked
• black pepper to taste, sea salt and freshly cracked

Salad:

• 3 cups arugula
• 2 cups spinach
• ¼ cup pomegranate seeds
• ¼ red onion thinly sliced
• 3 tbsp goat cheese crumbled
• 2 tbsp Pepitas pumpkin seeds, toasted