Preheat the oven to 400°F. Line a cookie sheet with aluminum foil. Add the cubed butternut squash to the cookie sheet and toss with a few dashes of olive oil and salt and pepper. Roast the butternut squash in the oven for 20 minutes until soft. Allow the squash to cool and set aside.
Add the greens, arugula, butternut squash, apples, feta cheese, sliced onions, pomegranite arils and pralines to a large bowl and toss together.
To a blender add the honey, apple cider, apple cider vinegar, salt and pepper. Blend until smooth. With the blender running slowly add the olive oil.
Add a desired amount of dressing to the salad. Toss and serve.
