1. Line a baking sheet with Gefen Parchment Paper. Lay the diced squash on the sheet and toss with one tablespoon oil, one teaspoon garlic salt, and pepper.
2. Roast at 450 degrees Fahrenheit for 30 minutes.
3. Place arugula in a bowl. Add squash shredded carrot. Slice the apple and add it in. Top with pomegranate arils and sunflower seeds.
4. In a small bowl, mix maple syrup, two tablespoons oil, and one teaspoon garlic salt. Pour over salad.