Preheat the oven to 400°F (200°C).
Cut the squash, peel it and dice it into cubes. Toss the butternut squash and chickpeas with the extra-virgin olive oil, and sprinkle with sea salt and smoked paprika.
Place the squash and chickpeas on a baking sheet lined with baking paper. Roast until the butternut squash is tender for 20-25 minutes.
While the squash and chickpeas are roasting, wash the salad and chop the green onions. Add the salad, green onions, pecans, dried cranberries, and pumpkin seeds to a bowl.
Prepare the dressing: squeeze one orange, mix the orange juice, the extra-virgin olive oil, maple syrup, apple cider vinegar, salt, and pepper in a small jar.
Once the butternut squash and chickpeas have finished roasting, remove them from the oven and let them cool for 5 minutes.
Assemble the salad by adding the butternut squash and chickpeas to the rest of the ingredients, drizzle with the dressing, toss lightly, and serve immediately.