Roast the Squash:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, cumin, and paprika until evenly coated.
Spread the squash cubes on a baking sheet in a single layer.
Roast for about 25-30 minutes, or until the squash is tender and lightly browned. Let it cool slightly.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad:
In a large salad bowl, combine the mixed greens, roasted squash, feta cheese, pomegranate seeds, pumpkin seeds, red onion, and fresh mint (if using).
Drizzle the dressing over the salad and toss gently to combine.
Serve:
Serve the salad immediately, or refrigerate for up to 2 hours before serving.
Enjoy your healthy and vibrant roasted squash salad!
