Roasted Squash, Spinach And Feta Salad - cooking recipe

Ingredients

1/2 None Kabocha squash, deseeded, peeled, cut into 1 inch pieces
2 tbsp olive oil
1 None red pepper, deseeded, cut into 1 inch pieces
6 oz baby spinach leaves
1 None avocado, peeled, destoned, sliced
1 oz toasted pine nuts
4 oz feta cheese, crumbled
None None Dressing
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp maple syrup
2 tsp wholegrain mustard

Preparation

Preheat oven to 400\u00b0F. Toss pumpkin with oil in a large baking dish. Bake 15-20 mins, until just tender. Gently toss in pepper while still warm. Cover and set aside.
For the dressing, whisk olive oil, vinegar, maple syrup and mustard together in a bowl. Season to taste.
In a large bowl, combine spinach, avocado and pumpkin mixture. Season to taste. Drizzle with dressing and toss well. Sprinkle with feta and pine nuts to serve.