Preheat the propane oven to 400°F.
First, wash the beets thoroughly, trim off the tops and roots, and wrap each beet tightly in aluminum foil. Place them on a separate baking sheet.
Next, mix cubed butternut squash with 1 tbsp olive oil and salt and pepper (to taste). Spread in a single layer on a parchment-lined baking sheet.
Roast both the squash and beets in the oven simultaneously:• The squash will take 20–25 minutes or until tender and caramelized.• The beets will take about 45 minutes or until a knife easily pierces through. While the squash and beets are cooking in the oven, begin making the dressing. Using a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, and salt and pepper (to taste) until emulsified.
Let the beets cool slightly, then rub off the skins with a paper towel. Dice into bite-sized pieces.
Arrange arugula on a large serving platter or in a bowl, topped with roasted butternut squash, diced beets, pomegranate seeds, and feta cheese.
Drizzle the balsamic vinaigrette over the salad just before serving.
Enjoy!