Light pumpkin salad with spinach, feta, pine nuts and balsamic dressing

Instructions

1. Preheat the oven to 220°C.
2. Cut the pumpkin into pieces 2-3 cm thick.
3. Mix the fruit with 1¹⁄₂ tablespoons of oil, salt and pepper.
4. Spread out in a casserole dish or on a baking sheet and bake for 20 minutes .
5. Flip the pieces and cook for another 7-10 minutes.
6. Remove the pumpkin from the oven and let it cool.
7. In a bowl, whisk together the remaining oil, vinegar, honey, salt and pepper.
8. Pine nuts Lightly toast in a dry pan over medium heat.
9. Cut the feta into small pieces or crumble with your hands.
10. Drizzle with a little dressing on the spinach.
11. Stir in the pumpkin, some feta and a few pine nuts and mix well.
12. Remaining feta and add pine nuts.
13. Drift the dressing over the pumpkin salad and serve immediately.