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Soak beans overnight and cook until tender. Toss beans with olive oil and kosher salt to taste, and set aside. Toss squash cubes with olive oil to coat, and season with kosher salt. Roast at 400 degrees about 25 minutes or until softened and browned. Sauté leeks in olive oil until softened and starting to brown.
Combine beans with squash and leeks and toss with dressing to coat. Fold in crumbled feta and season salad to taste with pepper and more salt if needed. Garnish with sliced scallions.
Whisk together dressing ingredients.
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