Line a large baking sheet with baking paper, or spray with Cook & Spray.
Place the butternut squash cubes on the sheet and drizzle with olive oil, sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet.
Roast for 30 to 35 minutes, or until tender and browned around the edges.
Remove from oven and let it cool slightly.
Spice mix for butternut:
In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside. While roasted butternut is still warm, toss with the spice mixture.
Cider Date Dressing:
In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper and water. Add 1 to 2 more tablespoons of water if needed to blend.
Salad Bowl Plating:
Assemble the salad starting with the salad leaves and layer half of the roasted butternut.
Drizzle with half of the cider dressing, layer again with the salad leaves, roasted butternut and sprinkle the petite herb leaf salad and date halves.
Add the pomegranates, almonds and fetta cheese on top of the salad and add the remaining cider dressing.