Preheat your oven to 400°F (200°C).

Peel the pumpkin and cut it into ¾-inch (2 cm) cubes. In a mixing bowl, combine the chopped pumpkin with olive oil, salt, pepper, and paprika.

Spread the seasoned pumpkin cubes in a single layer on a baking tray. Roast for approximately 20 minutes, or until tender.

While the pumpkin is roasting, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a bowl until smooth and creamy.

In a large serving bowl, combine fresh arugula and spinach. Add diced avocado, roasted pumpkin, crumbled feta, and toasted pine nuts.

Pour the creamy dressing over the salad ingredients and toss gently until well combined.

Serve immediately, or store the components separately to maintain freshness.