Place pumpkin in a single layer on a jelly-roll pan coated with cooking spray. Coat pumpkin lightly with cooking spray; toss.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss.
Bake at 400 for 18 minutes or until tender, stirring occasionally. Cool completely.
Combine pumpkin, salad greens, raisins, and 1/4 teaspoon salt in a large bowl, and toss gently.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cider, and next 4 ingredients (through mustard) in a blender; process until blended.
Drizzle cider mixture over salad mixture; toss gently.