Place pumpkin on a large baking sheet. Drizzle with 1 1/2 tablespoons olive oil; add salt and pepper to taste. Mix well.
Roast pumpkin for 20 minutes. Flip, then roast for another 15 to 20 minutes, or until pumpkin is tender and browned on at least one side. Set aside to cool slightly.
Combine olive oil, apple cider vinegar, maple syrup, cayenne, and salt and pepper to taste in a small bowl. Whisk until well combined.
When pumpkin has cooled, place it in a large bowl, along with the salad greens. Gently toss, adding just enough vinaigrette to lightly coat greens (you will have extra).
Divide salad between four bowls. Sprinkle with feta and pepitas.
Serve salad immediately. Enjoy!
* You will need one large Pie Pumpkin (not a jack-o-lantern pumpkin) for this recipe. If you prefer, substitute the pumpkin with any variety of winter squash (except for spaghetti squash), such as butternut.This salad is perfect for serving a crowd. You can either double the recipe, or simply double the amount of salad greens to stretch it out.