Roasted pumpkin with labneh & zaatar salad | NEZO

Ingredients

• 1 small pumpkin, peeled, and cubed (you can use butternut squash too)
• 300g baby spinach leaves, washed and dried
• 1 small red onion, peeled and sliced
• ½ cup Crumbled Labneh Balls
• ¼ cup walnuts/pecans, toasted and roughly chopped
• ¼ cup sunflower or pumpkin seeds, toasted
• Salt & Black Pepper
• 1 tbsp Lebanese Zaatar
• ¼ cup Extra Virgin Olive Oil
• ¼ cup Balsamic Vinegar or a few tbsp Aged Balsamic Vinegar
• 1 tbsp walnut butter
• 1 tsp Himalaya Salt