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Gather all ingredients. Preheat the oven to 350 degrees F and grease a medium baking dish. Toss the butternut squash in oil, salt, pepper, oregano, and thyme. Bake in the oven for 15 minutes, or until squash is fork tender. Remove and set aside.
In a large serving bowl, add in kale and top with the roasted pepitas, pomegranate seeds, squash, apples, and feta. Drizzle over with Toby’s Honey Mustard Dressing & Dip. Serve and enjoy your Roasted Butternut Squash Salad!