Preheat oven to 425 degrees F. Use a vegetable peeler to peel the skin off of the butternut squash.
Chop off the top stem and bottom stump of the squash and discard. Cut the squash in half and use a spoon to remove the seeds inside, discard the seeds. Cube the butternut squash into bite-sized pieces and place in a large bowl.
Drizzle in the olive oil, Italian seasoning, salt and black pepper. Toss to coat and then spread in an even layer on a large baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring halfway, until the squash is lightly browned and tender. Let cool.
To make the salad:
Place the leafy green salad blend in a large bowl. Top with the cooled butternut squash, feta cheese, pomegranate, purple onion slices and dry roasted pepitas. Enjoy!
Notes
Serve with either a Pear Gorgonzola dressing, balsamic vinaigrette, creamy Italian or ranch dressing!