Preheat your oven to 430°F (220°C). Cut the butternut squash into bite-sized cubes, then toss them in a mixing bowl with olive oil, salt, and pepper until evenly coated. Spread the squash on a baking sheet in a single layer. Roast for 20 minutes, then flip the pieces and continue roasting for an additional 7-10 minutes until golden and tender. Allow the roasted pumpkin to cool slightly before adding to your salad.

In a small jar or bowl, combine pumpkin-seed oil and apple cider vinegar. Secure the lid tightly and shake vigorously to emulsify the dressing. Taste the vinaigrette and season with salt and pepper as needed. Set aside while you assemble the salad.

In a large salad bowl, add fresh baby spinach as the base. Drizzle a small portion of the vinaigrette over the greens and toss gently to coat. Next, add the cooled roasted pumpkin cubes, sliced ripe pears, crunchy walnuts, and pomegranate seeds. Gently toss all the ingredients together.

To elevate your Pumpkin Pear Salad, shave some Parmesan cheese on top using a vegetable peeler. Drizzle the remaining vinaigrette over the top for added richness. Serve immediately.