Preheat the oven to 200°C/gas mark 6. Peel the squash, remove the seeds and cut into 1cm dice. Toss in a bowl with the oil and honey and season with salt and pepper. Tumble onto a baking tray in a single layer and roast for 20 minutes, tossing halfway through. Cut the pomegranate across the middle. Hold each pomegranate half over a bowl and use a wooden spoon to bash the top, allowing the seeds to drop out into the bowl. Allow the squash to cool, then transfer to a serving bowl. Crumble over the feta cheese and mix gently with the rocket and pomegranate seeds before serving.
Have made this many times, as it is so tasty and easy and that’s saying something as i’m not a great cook! It’s my go to salad to serve at bbqs it occasions when asked to bring a dish. Lots of compliments always. Good if you like a nice, colourful, sweet salad.