Spicy Butternut Squash Salad with Feta and Pomegranate

0 Preheat oven to 375 (190C) degrees with the rack positioned in the center. Do this about 15 minutes before roasting to ensure the squash will cook evenly.
1 Put [wprm-ingredient text="5 cups peeled and cubed butternut squash" uid="0"] on a rimmed baking sheet lined with parchment paper.
2 Toss the squash with 1 tablespoon of the olive oil, [wprm-ingredient text="2 tablespoons harissa paste" uid="2"] and 1 teaspoon kosher salt. Roast the squash until it's tender, 40-45 minutes, stirring everything around at about the 20-minute mark. Cool until it's warm or room temperature.
3 Transfer the squash to large serving bowl. Add [wprm-ingredient text="1 tablespoon red wine vinegar" uid="4"], remaining tablespoon olive oil and [wprm-ingredient text="2-3 cups mixed salad greens or arugula" uid="5"] (they will wilt slightly). Taste for seasoning, adding more salt, vinegar or oil if you like.
4 Sprinkle the salad with [wprm-ingredient text="⅓ cup crumbled feta cheese" uid="6"], [wprm-ingredient text="½ cup pomegranate seeds" uid="7"], [wprm-ingredient text="¼ cup sliced green onion" uid="9"] and optional [wprm-ingredient text="¼ cup chopped shelled pistachios" uid="8"].