In an ovenproof dish, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/2 tsp cinnamon, and then season. Cook in the oven for 25-30 minutes until cooked. Halfway through – stir.
Line a separate baking sheet with parchment paper – – Mix together 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, the cayenne and seasoning. Place in oven for 8-10 minutes and watch closely so they do not burn.
Meanwhile in a large bowl add the spinach . Add the pomegranate.
To make the vinaigrette – Fry the onion lightly in a frying pan with some oil. Place the cooked onions in a bowl and add the remaining ingredients.
Pour the dressing over the salad in the bowl and toss. Add the roasted squash and pumpkin seeds – top with the slices of vegan cheese and then serve,