Place pumpkin on a large baking sheet. Drizzle with 1 ½ 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.
Prepare Salad Dressing:
Combine olive oil, apple cider vinegar, maple syrup, cayenne, and salt and pepper to taste in a small bowl (or jar). Whisk (or shake) until well combined.
Assemble Salad:
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).
Place salad on a platter or divide between four bowls. Sprinkle with feta and pepitas.
Serve immediately. Enjoy!
Notes
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.The recipe makes four generous, meal-sized servings. You could feed six to eight people if you serve it in smaller portions.Make sure to read the info before this recipe card for more tips, serving suggestions, and related recipes!