Roast Pumpkin, Spinach and Feta Salad – BBQ School

Ingredients

• 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)
• 1 1/2 tbsp olive oil
• Salt and pepper
• 2.5 tbsp / 50 ml extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup / 35g pine nuts (Note 2)
• 150 g / 5 oz baby spinach leaves (4 handfuls)
• 60 g / 2 oz feta , crumbled (or more!!)