Halve squash lengthwise; remove seeds. Cut crosswise into ½-inch (1 cm) slices; toss with oil, salt and pepper. Spread out on a parchment paper-lined baking sheet; roast in a preheated 400°F (200°C) oven, turning once, until tender and golden brown around edges, 30 to 35 minutes.
Toasted Honey Oats: In a bowl, combine oats, honey, oil, ginger and salt; spread on a parchment paper-lined baking sheet. Bake in a preheated 350°F (180°C) oven, stirring once, until golden and crisp, about 8 minutes.
Pear Vinaigrette: In a blender, combine oil, pears, shallots, vinegar, honey, salt and pepper until smooth.
In a large bowl, toss arugula and kale with enough dressing to coat. Mound on plates; top with squash slices and blue cheese. Sprinkle with Toasted Honey Oats. Sprinkle with pumpkin seeds, if using.
Per serving: 370 calories, 9 g protein, 18 g fat (3 g saturated fat), 47 g carbohydrates, 6 g fibre, 6 mg cholesterol, 364 mg sodium