Arugula Salad with Roasted Butternut Squash and Apples

Preheat the oven to 375 degrees.

Toss 1 cup of the butternut squash, reserve the rest of the squash for another use with a little olive oil and salt and pepper, and place it on a baking sheet lined with parchment paper and bake in the oven until golden brown or 20-25 minutes. Remove and allow to cool. While the squash is roasting, place half of the pomegranate seeds, lime juice, and honey in a blender and blend well. Pour the mixture through a mesh strainer and into a small mixing bowl. Whisk in the extra-virgin olive oil and season with a little salt and pepper and set aside.

Core the apple, quarter it, and slice it thin. Place all of the ingredients into a mixing bowl, toss, season with a little salt and pepper, and serve.