Preheat oven to 400°F / 200℃.
Peel and cut butternut squash and beetroot into 1 inch cubes.
Transfer squash and beetroot to a baking dish. Add olive oil, garlic powder, oregano, salt and pepper, then toss to combine. Bake for 30 minutes or until tender.
In a large serving bowl, lay a bed of salad greens, then top with roasted squash, beetroot, crumbled feta cheese and roasted pepitas. Give everything a good toss and enjoy!