Preheat the oven to 400° F (200°C). Line a rimmed baking sheet with baking parchment paper.
Wash the outside of the squash well. Using a sharp knife, carefully cut the red kuri squash in half and scoop out and discard the seeds.
Place the half squash on the cutting board with the cut side down (so it doesn’t roll) and cut in half again, then slice into ¾”-inch slices.
Mix the maple syrup and olive oil in a large bowl, then add the squash and use your hands to coat the slices well. Place the red kuri squash slices onto the prepared baking sheet in a single layer and season with the salt and pepper.
Place into the oven and roast for 15 minutes, then flip each piece over and roast for a further 10-15 minutes or until golden brown.
Meanwhile, for the dressing, whisk the ingredients together in a small bowl. Taste and adjust seasonings as desired. Set aside.
To serve, pile the plates or a serving dish with the lettuce and top with the roasted squash. Sprinkle with the crumbled feta, pomegranate seeds, pumpkin seeds and pecans. Drizzle with dressing.
Make sure you cut the squash with a sharp knife as the squash is thick and can be hard to slice. A sharp knife is safer than a dull knife.The squash on the salad can be served hot or cold depending on if you enjoy the warm squash and cold lettuce together.The time it takes to cook the squash will depend on how thick you slice it. For best results, slice into ¾" slices.The dressing will taste best if it has 30 minutes to rest in order for all of the flavors can marry together.VariationsIf you can't find red kuri squash, try using butternut squash, acorn squash, or Japanese pumpkin.Red kuri squash is also known as onion squash or hokkaido squash.Change up the cheese by using crumbled bleu cheese, goat cheese, or cheddar cheese instead of feta.Add in fresh herbs such as parsley, thyme, or rosemary for extra flavor.If you're not a fan of pomegranate seeds, try using dried cranberries or chopped apricots.Replace the pecans with almonds, hazelnuts, or walnuts.To make this recipe vegan, just leave out the feta or use a vegan feta cheese.