Bake butternut squash:
Preheat the oven to 400°F (200°C).
Peel butternut squash, remove the seeds and cut into 1-inch (2.5 cm) cubes. Place on a baking sheet lined with parchment paper, add maple syrup, olive oil, cumin, cinnamon, cayenne, season with salt and pepper. Toss until evenly coated.
Bake for about 17-20 minutes or until fork-tender. If the spices have not burned at the baking sheet, toss the baked butternut squash with the remaining sauce/spices on the parchment paper.
Make candied walnuts: Melt butter in a medium pot. When it's bubbling add honey, cinnamon and a pinch of salt, stir to combine. Add walnuts, stir to coat, and cook for 1-2 minutes or until the sauce is thickened and coats the walnuts. Transfer walnuts to a baking sheet lined with parchment paper, make sure all the walnuts are laying apart (or they will stick to each other). Leave to dry.
Make the dressing: add all the ingredients for the dressing into a medium jar. Close the lid and shake intensely until all the ingredients are well-combined.
Assemble the salad: wash and spin dry arugula (preferably in a salad spinner), arrange on two plates. Place roasted butternut squash and candied walnuts on top. Sprinkle with pomegranate seeds and crumbled feta. Pour over the dressing.
Enjoy!