• 500g pumpkin, peeled and cut into 2cm cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 100g baby spinach leaves
• 50g walnuts, toasted and roughly chopped
• 50g feta cheese, crumbled (optional)
• 2 tablespoons fresh parsley, chopped (optional)

• 3 tablespoons The Australian Vinegar Co. White Balsamic Vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Step 1:

Preheat your oven to 200°C (390°F).

Step 2:

Place the pumpkin cubes on a baking tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.

Step 3:

Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and lightly caramelised. Remove from the oven and let cool slightly.

Step 4:

In a small bowl, whisk together The Australian Vinegar Co. White Balsamic Vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Set aside.

Step 5:

In a large salad bowl, combine the baby spinach leaves, roasted pumpkin, toasted walnuts, and crumbled feta cheese (if using).

Step 6:

Drizzle the dressing over the salad and toss gently to coat all the ingredients.

Step 7:

Sprinkle with the chopped fresh parsley (if using).