Preheat oven to 425°F (220°C). Place squash on a large baking sheet. Stir salt and cayenne into melted butter. Drizzle over squash and stir until coated. Roast for 15 minutes or until tender, stirring halfway through.
Prep dressing: Stir yogurt with tahini, lemon juice, garlic, cumin and salt. Thin with milk if needed, for a drizzling consistency.
Place warm squash in a large bowl. Toss with lentils, pomegranate seeds, nuts, pumpkin seeds and then greens. Transfer half the salad to a medium-size platter.
Drizzle with half the dressing. Top with remaining salad; drizzle with remaining dressing.
Nutrients per serving: 283 calories, 13 g fat , 34 g carbohydrates (9.2 g fibre), 411 mg sodium, 12 g protein