Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with foil.

In a medium-sized bowl, toss cubed butternut squash with two tablespoons of olive oil and a pinch of salt.

Spread seasoned butternut squash evenly on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through.

In a large bowl, combine roasted butternut squash, torn baby spinach, pecans, dried cranberries, and pomegranate seeds. Fold gently.

In a small bowl, whisk together remaining olive oil, lime juice, honey, poppy seeds, Dijon mustard, and salt and pepper to taste.

Drizzle the dressing over the salad, gently toss to coat all ingredients.

Garnish with remaining pecans and a sprinkle of pomegranate seeds. Serve chilled or at room temperature.