Preheat the oven to 180°C conventional (160°C fan-forced). Line a large tray with baking paper.
Place the pumpkin on the tray, drizzle over the olive oil and season well. Roast for about 30 minutes until cooked and brown on the edges. Remove and set aside.
2 cups pumpkin, 2 tablespoons extra virgin olive oil
On a separate baking tray, lay out the almonds or pine nuts and place in the oven for 15 minutes or until starting to brown. Remove and set aside.
1/2 cup slivered almonds
Bring a medium saucepan of water to the boil and add a pinch of salt. Add the lentils and cook according to packet instructions, about 15-20 minutes (you want them to still have a bite to them). Drain and set aside.
1 1/2 cups black lentils
For the dressing: Mix together all the ingredients and season well. Adjust to taste.
To assemble: In a large bowl, place the roasted pumpkin, lentils, spinach, cranberries, spring onion, coriander, parsley, feta and roasted nuts. Pour over the dressing (you may not want to use it all) and toss the salad with the dressing. Season well.
2 cups pumpkin, 1 1/2 cups black lentils, 1 1/2 cups baby spinach, 1/2 cup dried cranberries, 3 spring onions, 1/3 cup coriander leaves, 1/3 cup parsley leaves, 80 g feta cheese, 1/2 cup slivered almonds, 4 tablespoons extra virgin olive oil
