A refreshing salad featuring arugula, roasted squash, and topped with apple slices, pomegranate, feta, and pumpkin seeds, drizzled with a tangy vinaigrette.
1: Preheat oven to 350°F.
2: Roast squash with olive oil for 30 minutes.
3: In a bowl, combine arugula, roasted squash, apple slices, pomegranate, feta, and pumpkin seeds.
4: In a separate bowl, whisk together olive oil, cranberry juice, apple cider vinegar, dijon mustard, and crushed red chili peppers to make the vinaigrette.
5: Drizzle the vinaigrette over the salad and toss gently to combine.
