Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
Place the butternut squash cubes onto the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Place into the preheated oven and bake for 30 minutes, flipping halfway, until tender and golden on the edges. Once cooked, set aside to cool.
2-3 cups butternut squash, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
To make the dressing: add all ingredients to a small bowl and whisk until smooth and combined. Taste and adjust seasoning as desired: you might want to adjust the lemon juice, maple syrup or salt.
2 tablespoons rose harissa paste, 1 tablespoons tahini, 2 tablespoons extra virgin olive oil, 2 tablespoons water, ½ lemon, ½ teaspoon maple syrup, ½ teaspoon kosher salt
In a large bowl, add the cooled butternut squash cubes, mixed grains, lentils, shredded chicken, rocket, pomegranate and sour cherries. Pour over the dressing and toss to combine, ensuring everything is coated in the dressing. Add the crumbled feta and toss again (or sprinkle on top of the salad when serving).
2 cups cooked mixed grains, 2 cups cooked Puy lentils, 2 cups shredded chicken, 3 cups wild rocket (arugula), ¾ cup pomegranate arils, ¼ cup dried sour (tart) cherries, ½ cup crumbled feta cheese