Place the squash cut side up on a baking sheet. Sprinkle with sea salt and pepper. Drizzle with 2½ tablespoons of the olive oil and the maple syrup.
Roast for 1 hour or until tender. Remove from the oven and set aside to cool. Then cut into ½-inch pieces. Toss the squash in a large bowl with remaining ½ tablespoon of olive oil, arugula, cabbage, cashews, pumpkin seeds, and sesame seeds. Drizzle with the balsamic vinegar and sprinkle with the cheese.