Ingredients:

about 450 g/ 1 lb pumpkin or squash

2 tablespoons pumpkin seeds, shelled

4 handfuls baby spinach, about 150 g/ 5.3 oz

1 small red onion

50 g/ 1.7 oz feta

2 tablespoons olive oil (dressing)

2 tablespoons red wine vinegar, to taste (dressing)

1 teaspoon runny honey (dressing)

fine sea salt and freshly ground black pepper (dressing)

Directions:

1. Roasted pumpkin: Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Halve or quarter the pumpkin or squash, depending on size. Remove the seeds. Bake in the preheated oven for 40 to 50 minutes, depending on size and on your oven. The roasted pumpkin should be fork tender, but not turn mushy. Leave to cool. Peel. Hokkaido pumpkin doesn't need to be peeled, all other sorts do.

2. Roasted pumpkin seeds: Toast the pumpkin seeds in a dry skillet or pan on medium heat until golden and fragrant. Transfer to a plate immediately. Leave to cool.

3. Pumpkin salad: Place the dressing ingredients in a bowl. Whisk well. Wash and dry the spinach, if the leaves are large, chop them roughly. Halve the red onion and slice the halves thinly. Place the spinach and the onion in the bowl and toss to coat with the dressing. Chop the pumpkin into cubes, about 3 cm/1.25 inches. Add to the salad. Add the crumbled feta and toss briefly and very gently to combine.

Bon Appetit!