Autumn Rainbow Salad Recipe

Ingredients

• 600 g butternut pumpkin, peeled and deseeded
• 1 tbsp olive oil
• Sea salt
• Freshly ground black pepper
• 1 bunch small beetroots, stem and roots removed
• 1 red onion
• 150 g baby spinach
• 1 fennel bulb, finely sliced
• 1 pomegranate, can substitute with dried cranberries
• 150 g feta cheese
• ¼ cup cup walnuts, chopped
• 2 tsp brown sugar
• ¼ cup balsamic vinegar