For the pomegranate dressing
200ml pomegranate molasses
60ml good quality balsamic vinegar 1 tbsp olive oil
2 tsp Dijon mustard
Preheat the oven to 220°C/fan 200°C/gas 7 and oil a roasting pan with a little olive oil. Put the cubes of squash in the pan, coat with the oil and season with salt and pepper. Roast for up to 40 minutes until soft inside and crisply browned on the edges, but test after 30 minutes to see if they are ready.
Meanwhile, in a small frying pan, fry the pine nuts for 2-3 minutes until browned, then leave to cool. Whisk together the dressing ingredients.
Divide the rocket or herb leaves on to four plates. Arrange the squash cubes on each plate, then top with the pine nuts and pomegranate seeds. Drizzle over the dressing and serve.