Preheat the oven to 425 degrees F. Slice the squash into ½-inch wide rounds and then cute each round in half. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.

In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.

Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.