• Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.
• In a large bowl, mix sweet potato and squash chunks, then drizzle 1 tablespoon of olive oil on top and mix to coat with your hands. Add about 3/4 of the spice mixture, and mix again to coat. Lay on a baking sheet and bake for 20 minutes, flipping once.
• After 20 minutes, toss apple chunks with remaining spice mixture. Add apple to the baking sheet and bake for another 25 minutes, tossing once or twice.
• Let squash, potatoes and apple cool, then add bread chunks to the baking sheet. Bake for 10-12 minutes, or until golden and crispy. Drizzle with a bit of olive oil if desired.
• In a large bowl, combine arugula with roasted fruit, veg and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pom arils. Serve immediately.

spiced pomegranate vinaigrette 

• Combine mustard, honey, pom juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Store in the fridge for up to 2 weeks.