Preheat oven to 375F.
Start by preparing all ingredients. Peel and remove seeds from butternut squash, and chop into small 1-inch pieces. Quarter cremini mushrooms and cut broccoli into small florets. Mince garlic cloves and chop parsley.
Place the chopped butternut squash on one large baking sheet and toss in olive oil, salt, pepper, and 1/2 of the minced garlic. Spread out squash pieces evenly on baking sheet.
Place the quartered mushrooms on a separate large baking dish and toss in olive oil, salt, pepper. Place both the mushrooms and butternut squash in the oven. After 15 minutes, remove mushrooms and drain off any liquid (if necessary). Add broccoli florets to the baking dish (toss in a little more oil and add other 1/2 of minced garlic). Return to the oven for 30 minutes.
While the veggies roast, bring pasta water to a boil. Cook according to package directions. Drain the pasta and set aside.
While pasta cooks, thaw (if frozen) and remove shells/tails from shrimp. Pat dry. Heat a large pan over high heat with avocado oil. Cook shrimp 1-2 minutes each side until pink. Remove from heat and set aside.
Next, prepare the salad dressing. Mix all dressing ingredients together in a small jar with a lid and shake vigorously to combine.
Once the veggies are roasted (tender and slightly browned), remove them from the oven. In a large mixing bowl, combine baby arugula, cooked pasta, roasted veggies, shrimp, and chopped parsley.
Shake the dressing again and pour over the salad ingredients. Mix everything together until the ingredients are evenly coated. If you'd like, you can add some freshly grated parmesan or any other seasonings as desired!