Preheat the oven to 200°C, Gas Mark 6.
Place the squash in a large roasting tin, toss in 2 tbsp oil, chilli flakes, paprika and pumpkin seeds, season and roast for 20 minutes until tender.
For the dressing whisk together the soy, vinegar, honey and remaining oil and toss into the salad and then gently mix in the warm squash. Serve immediately.
Try using baby leaf salad as an alternative.
This recipe is from the British Leafy Salads Association, which looks to inspire people to make more of salads. Learn more here: www.makemoreofsalad.com