Preheat the oven to 400 degrees.
Toss the diced butternut squash in the avocado oil and maple syrup.
Spread out on a pan lined with parchment paper.
Roast for about 20 minutes or until it is soft and golden brown.
While the squash is roasting, add your greens to a large bowl.
Toss with half of the salad dressing. Add more to liking if needed. (My favorite with this is the organic poppyseed dressing from Aldi.)
Top with the roasted squash, pomegranate seeds, pumpkin seeds and feta.
Serve immediately and enjoy!
