Preheat the oven to 425 degrees F.
Wash the squash and scrape any tough pieces of the skin off with a knife.
Cut the squash into 1/2-inch wide rounds.
Using a spoon, scoop out the seeds from each of the rounds.
Drizzle the squash with 1 tablespoon of the olive oil.
Spread the olive oil to coat all the surfaces of the squash.
Add salt, to taste.
Bake until the squash is golden and tender, flipping it over halfway through, about 30-35 minutes.
In a medium skillet over medium-low heat, toast the pepitas or pecans, stirring constantly until they are lightly golden on the edges and fragrant, about 3-5 minutes.
Remove the skillet from the heat.
Whisk the balsamic vinegar, the olive oil, the maple syrup, the fine salt, and the Dijon mustard together in a small bowl.
Generously season the mixture with the black pepper.
Allow the squash to cool for a few minutes.
Combine the pepitas, pomegranate, squash, and crumbled feta in a large serving bowl.
Drizzle the maple balsamic dressing over the salad, gently tossing to combine.