Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, ground cumin, cinnamon, salt, and pepper until evenly coated, then spread it out on a baking sheet lined with parchment paper.
Roast the squash in the oven for about 30-40 minutes, turning once or twice, until it is tender and caramelized around the edges, filling your kitchen with a warm, spicy aroma.
While the squash is roasting, prepare the salad dressing by whisking together citrus juice and honey or maple syrup in a small bowl. Set aside to combine flavors.
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and thinly sliced red onion for a vibrant and crunchy base.
Once the roasted squash has cooled slightly, add it to the salad bowl, allowing its sweet caramelized edges to complement the fresh greens.
Drizzle the citrus dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle the toasted pumpkin seeds on top for crunch and added flavor, and give the salad one last gentle toss.
Serve the salad immediately, allowing the warm roasted squash to contrast with the crisp greens and bright acidity of the citrus.
