Preheat oven to 400 degrees F.

In a large bowl, toss the cubed butternut squash with approximately 1-2 Tbsp olive oil, salt and pepper, minced garlic and fresh chopped sage.  Transfer and spread evenly over a large baking sheet.  Bake for approximately 30-40 minutes, or until squash is cooked completely and just starting to brown at the edges.  Remove from oven and allow time to cool before transferring to salad.

While your butternut squash is baking, start your onions.  For an amazing step-by-step tutorial on how to caramelize onions visit Simply Recipes tutorial HERE, it's one of the best I've seen around.

With the butternut squash, caramelized onions and quinoa cooked and ready, you can assemble the salad.  In a large bowl combine the butternut squash, caramelized onions and cooked quinoa.  Toss to combine.  Top with crumbled feta, chopped walnuts, and pomegranate arils. This salad also pairs well with French vinaigrette dressing and balsamic vinaigrette, however, add just before serving (personally, I did not add any salad dressing. The flavors were delicious on their own).

Store leftovers in an airtight container in the refrigerator for several days (without salad dressing).