1. Preheat the oven to 400°F (200°C). Toss pumpkin cubes with 2 tablespoons olive oil, salt, pepper, and smoked paprika (if using). Spread on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.

2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.

3. In a large salad bowl, combine mixed greens, roasted pumpkin, pomegranate seeds, feta, and toasted pumpkin seeds or walnuts.

4. Drizzle the dressing over the salad and gently toss to combine. Serve immediately.