Preheat the oven to 400 degrees F.
Assemble the acorn squash on a parchment paper lined baking sheet. Drizzle each slice with about 1/2 teaspoon of honey and season with salt and pepper. Roast for about 35-40 minutes or until squash is tender when pierced with a fork.
Fifteen minutes before the squash is done roasting, spiralize the apple with Blade D and add it to a large mixing bowl along with the arugula, pecans and half of the feta. Set aside.
Place all of the ingredients for the dressing into a small bowl and whisk together. Taste and adjust to your preference.
Once the squash is done, pour the dressing over the salad mixture and toss to combine thoroughly. Divide the salad onto four plates and top each with two squash slices and remaining feta.