Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the cubed butternut squash with olive oil, salt, and black pepper until well coated.

Spread the seasoned squash onto the prepared baking sheet in a single layer.

Roast for about 20 minutes, stirring halfway through until tender and lightly browned.

In a bowl, combine the mixed salad greens with warm roasted squash, pomegranate seeds, feta cheese, pumpkin seeds, red onion, and apple.

In a smaller bowl, whisk together balsamic vinegar, honey, and olive oil until emulsified.

Drizzle the dressing over the salad, toss gently to coat, and serve or refrigerate for up to an hour.