Preheat the oven to 400 degrees.
Roast the butternut squash by tossing it together with the olive oil, sea salt, freshly cracked pepper, and cayenne pepper, to taste.
Place on a rimmed baking sheet and place into the oven.
Roast for 8 minutes then gently flip them over and continue to roast for another 7 minutes, or until golden brown and tender. Remove from the oven; set aside to cool.
Prepare the vinaigrette while the butternut squash is roasting by combining the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and sea salt & freshly cracked pepper, to taste.
Whisk until well combined and creamy.
Make the salad by combining the spinach and arugula in a large serving bowl.
Top with the roasted squash, pomegranate seeds, red onion slices, goat cheese crumbles, and toasted pepitas. Drizzle with the vinaigrette and toss to coat evenly. Serve immediately. Enjoy.