Roast Pumpkin, Feta and Candied Walnut Salad | Simple Home Edit

Ingredients

• 1 cup (100 g) walnuts
• 2 tbsp white sugar
• 1 tbsp water
• Pinch of sea salt flakes
• 1 kg (2 lb 3 oz) butternut pumpkin, peeled, deseeded and cut into 2 cm (¾ inch) cubes (can be substituted with kent/jap pumpkin)
• 1 tbsp olive oil
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 2 cups (90 g) baby spinach
• ½ small red onion, finely sliced
• ½ cup (90 g) pomegranate seeds
• 50 g (1¾ oz) feta, crumbled
• 2 tbsp dijon mustard
• 2 tbsp honey
• 3 tbsp olive oil
• Juice of 1 lemon (about 2 tbsp)
• 1 tsp white wine vinegar
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste