Preheat the oven to 180 degrees C, drizzle half the olive oil over the squash in a roasting tin, season lightly with salt (optional) and roast for 45 minutes or until the squash is lightly browned outside and cooked inside. Cool.

In a bowl, throw in the squash, avocados, feta and greens. In a small bowl whisk together oil, lemon juice and pepper. Drizzle over salad, toss gently with a light touch to avoid squishing the avocado and feta, and serve.