The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.
Preheat oven to 425 degrees. Prepare 1 medium butternut squash; cut into 3/4-inch cubes. In a roasting pan, combine squash with olive oil; season with coarse salt and ground pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 35 to 45 minutes.
Transfer squash to a bowl; gently toss with crumbled feta cheese and torn arugula.