Peel and cube the pumpkin. Place on a lined baking tray and drizzle with olive oil and season with salt and pepper.
Roast in oven for about 30 minutes until tender and slightly golden.Leave to cool slightly
Place pinenuts in frypan and toast lightly for a minute or two. Keep moving the nuts around in the frypan and keep an eye on them! You want them to be golden in colour and not black.
Lay a bed of spinach down on a platter/salad bowl. Top with pumpkin, then feta and then pinenuts.
Using a jar or glass place a tablespoon of mustard, a good dash of balsamic vinegar, 2 parts of olive oil, a tablespoon of honey. Shake or whisk together and season with salt and pepper.
Pour over the top of salad and enjoy.
Recipe by Retro Mummy at https://retromummy.com/2012/11/27/my-christmas-menu-the-recipes/