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Preheat the oven to 425 ° F and line a baking sheet with parchment paper for easy cleanup.
Place the cubed butternut squash onto the baking sheet in an even layer, leaving some room for the beets. Then add the beets to the pan with the squash. Drizzle the beets and squash with 1-2 tablespoons olive oil and some salt and pepper and toss to coat.
Then roast the beets and squash in the oven for about 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes. Note: I cut mine all the same size so they cook within the same amount of time.
Add all of the dressing ingredients to a medium bowl and whisk well to emulsify. You can also add all of the ingredients to a mason jar fitted with a lid and shake well.
Arrange the salad ingredients – arugula, squash, beets, goat cheese, walnuts, and pomegranate seeds in a large bowl.
Pour the dressing over the salad and toss.
Serve and enjoy!