Preheat the oven to 200 degrees C (400 F). Place the diced butternut squash on a large baking sheet, drizzle with olive oil, coat well and season with salt and pepper to taste. Roast for 20-30 minutes. Remove from oven and let cool.
Place the butternut squash cubes in a large bowl. Add the pomegranate arils and dressing and mix well.
Sprinkle the feta cheese (or chopped egg) and seeds over the top and gently toss. Serve immediately and enjoy!