Roast the beets by scrubbing and trimming the ends of the beets then cutting them into quarters. Place the yellow beets on a piece of tin foil and the red beets on a separate piece of tin foil. Drizzle a little bit of olive oil on the beets and then wrap them in a foil packet.
Place the packets on a small baking sheet then roast for 60 minutes, or until fork-tender. Open the foil packets and let them cool. Peel then slice.
Roast the butternut squash by peeling, deseeding, and dicing the butternut squash then place it in a large bowl. Add the olive oil and season with a bit of sea salt, and freshly cracked pepper, to taste. Toss well to coat evenly.
Pour butternut squash onto a baking sheet and place in the oven to roast at 375 degrees for 25-30 minutes, stirring halfway through bake time. Remove from oven and set aside to cool completely.
Make the maple dijon vinaigrette while the beets and squash are roasting. Whisk together the olive oil, apple cider vinegar, real maple syrup, and minced garlic in a small jar. Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle.
To serve salad, toss the baby spinach and arugula together in a bowl. Drizzle with some of the well-whisked vinaigrette, to taste. Toss until well coated and then top with roasted beets, butternut squash, apple slices, pomegranate arils, feta cheese crumbles, and toasted pepita seeds. Season with lots of freshly cracked black pepper, to taste.
Serve immediately with additional maple dijon vinaigrette on the side. Enjoy.