Peel and chop the butternut squash into 1 inch cubes. Place onto a baking sheet and drizzle with the olive oil. Season with salt and pepper and roast in the oven for approximately 35 minutes or until the squash is fork tender. Be sure to check on the squash after 20 minutes of cooking and flip the cubes. Remove from oven and let cool.
Place all the dressing ingredients in a jar with a secure lid and shake to combine.
Place arugula in a salad bowl and toss with as much dressing as desired. Top with the squash, pomegranate arils, pumpkin seeds, and halloumi* (if using). Serve.
Notes
To pan fry the halloumi, heat a little olive oil in a pan over medium heat and add the halloumi. Cook for about a minute on each side or until it begins to brown nicely.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.