Preheat oven to 200°C (400°F). Toss pumpkin with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

While the pumpkin is roasting, toast pecans in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Watch carefully so they don't burn.

In a small bowl, whisk together 3 tbsp olive oil, balsamic vinegar, maple syrup, salt, and pepper.

In a large bowl, combine mixed salad greens, roasted pumpkin, and toasted pecans. Drizzle with dressing and toss gently to combine. Sprinkle with crumbled feta cheese, if desired. Serve immediately.