Cube the pumpkin, skin and all. Drizzle with a little EVOO and bake in a very hot oven for about 30-40 minutes, until cooked and slightly caramelized all over. Allow to cool slightly.
Cook the beans in a pot of boiling water for 2 minutes and plunge into cold water, to cool and drain.
Place the green leaf salad in a large serving plate/bowl. Sprinkle with the thinly sliced red onion, feta, beans and pumpkin.
Mix the dressing ingredients together and drizzle over the salad. Sprinkle with the pepita seeds and serve.
Variations
Replace the balsamic vinegar with red wine vinegar or lemon juice or just use olive oil.
Load this recipe up on the Japanese/Kent/Kabocha pumpkin if you are not concerned about the carbs.