Clean the delicata squash. Remove the stem, cut in half, and scoop out the seeds. The skin can stay on this squash as it is tender and mild flavored.
Cube the peeled beets, delicata, and red onions into half inch cubes and place on a lined sheet pan.
Then coat the diced vegetables in olive oil and season with salt and pepper.
Next, roast the seasoned vegetables at 375° for 25 minutes.
Once the vegetables are fully cooked and fork tender, remove them from the oven and let them cool while you prepare your dressing and greens.
Make the dressing by mixing together olive oil, apple cider vinegar, the juice of half an orange, salt, and pepper.
Toss the orange vinaigrette with the arugula in a large bowl until all of the leaves are well coated.
Build the salad by placing the dressed greens on the bottom of a large salad bowl.
Then add the roasted vegetables.
Finally, sprinkle crumbled feta and pumpkin seeds over the top.
Serve as a main dish or alongside your favorite fall main dish.