Heat oven to 350ºF

On a baking sheet, arrange the squash and jalapeño pepper in a single layer; drizzle with olive oil. Roast for 30 minutes, or until the squash is fork-tender. Remove from oven and let cool slightly. Set the squash aside; finely mince the jalapeño.

Set aside 3 tablespoons of pomegranate arils; transfer the rest to a blender. Blend on high for 20-30 seconds, or until liquefied. Add the lemon juice and vinegar; blend 1-2 seconds, to combine. Transfer to a small container (if desired, strain the liquid through a fine-mesh sieve.) Add the garlic, shallot, jalapeño and olive oil; whisk or shake to combine.

Toss the salad greens with half of the vinaigrette. Top with butternut squash, feta, and reserved pomegranate arils. Serve with remaining vinaigrette.