Remove the skin from the peaches. Quarter the peaches and discard the stone.
Put the peaches in a mixing bowl and toss with lemon juice, cinnamon, and salt.
Melt the butter in a skillet. Add the sugar and stir until dissolved.
Add the peaches and stir to coat them in the sauce.
Cook over medium heat for about 20 minutes, stirring occasionally to keep the peaches coated.
Toss lettuce, onion, walnuts, carrot, and pumpkin seeds in a small amount of vinaigrette.
Arrange salad on a plate. Top with peaches and crumbled feta.