Step 1: Preheat your oven to 400°F (200°C). Prepare two large baking sheets by lining them with parchment paper for easy cleanup.
Step 2: In a large bowl, toss the cubed butternut squash and sliced carrots with olive oil, salt, and pepper until evenly coated.
Step 3: Spread the vegetables in a single layer across the prepared baking sheets, ensuring they are not crowded.
Step 4: Roast for 30-35 minutes, flipping halfway through, until the vegetables are tender and edges are caramelized and golden brown.
Step 5: While the vegetables roast, whisk together the tahini, maple syrup, lemon juice, minced garlic, and warm water in a small bowl until smooth and creamy.
Step 6: Allow the roasted vegetables to cool for 5 minutes. In a large serving bowl, combine the arugula with the roasted carrots and squash.
Step 7: Drizzle the maple-tahini dressing over the salad and toss gently to combine.
Step 8: Top with toasted pumpkin seeds and pomegranate seeds before serving your roasted carrot and butternut squash salad.