Preheat oven to 400°F.
Place butternut squash and onion on a baking sheet with parchment paper. Roast for 25-30 minutes, or until squash is soft. Remove from the oven, and set aside.
While the squash is baking, cook the freekeh in a saucepan according to package instructions. When done, set aside.
In a small bowl, add all of the ingredients for the pumpkin vinaigrette. Whisk together well, and set aside.
In a large serving bowl combine freekeh and butternut squash. Allow to cool, then add pomegranates and mint leaves, if desired. Drizzle the pumpkin vinaigrette on top of the freekeh mixture, and toss well.
Serving size: 1 cup Calories: 245 calories, Fat: 8 grams, Saturated fat: 1 gram, Carbohydrates: 40 grams, Sugar: 10 grams, Sodium: 20 milligrams, Fiber: 9 grams, Protein: 8 grams, Cholesterol: 0 milligrams