1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons champagne vinegar
2 tablespoons minced shallot (about 1 small)
1 teaspoon finely grated lime zest
1 teaspoon grated peeled fresh ginger
1 cup pomegranate seeds
12 ounces (about 2 bunches) watercress, tough stems removed
Preheat the oven to 400 degrees F. (You can also use a toaster oven with a timer for 30 minutes)
Toss the squash with 2 tablespoons of the oil and season with salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 30 minutes. Remove from the oven, and cover to keep warm.
In a small bowl, whisk together the vinegar, shallots, lemon zest and ginger. While whisking, slowly add the remaining 4 tablespoons of oil in a slow, steady stream until the dressing is thickened and emulsified. Season with salt and pepper.