First, you’ll want to wash the squash. Wash it well because you’re going to be eating the skin.
Next, remove the ends of the squash and then cut it in half length wise.
Use a sturdy spoon to scoop out the seeds.
Once the seeds are removed, slice the squash into c-shaped pieces.
Place the squash on a rimmed baking sheet with a silicone mat and spray or brush with avocado oil (or your oil of choice) and sprinkle with salt and pepper.
Roast at 425 degrees for 20 minutes.
Meanwhile, place the mixed greens in a large bowl.
In a small mason jar or container with a tight-fitting lid, combine the olive oil, apple cider vinegar, 1 tablespoon maple syrup, and dijon mustard, and shake well. Taste. If you’d like it sweeter, add another tablespoon maple syrup.
Drizzle the dressing on the greens and toss to combine. Sprinkle the greens with salt and pepper. Top with the pumpkin seeds and roasted squash. Enjoy!