Roasted Squash, Spinach And Feta Salad

• 1/2 None Kabocha squash, deseeded, peeled, cut into 1 inch pieces
• 2 tbsp olive oil
• 1 None red pepper, deseeded, cut into 1 inch pieces
• 6 oz baby spinach leaves
• 1 None avocado, peeled, destoned, sliced
• 1 oz toasted pine nuts
• 4 oz feta cheese, crumbled
• None None Dressing
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tbsp maple syrup
• 2 tsp wholegrain mustard

1. Preheat oven to 400u0b0F. Toss pumpkin with oil in a large baking dish. Bake 15-20 mins, until just tender. Gently toss in pepper while still warm. Cover and set aside.
2. For the dressing, whisk olive oil, vinegar, maple syrup and mustard together in a bowl. Season to taste.
3. In a large bowl, combine spinach, avocado and pumpkin mixture. Season to taste. Drizzle with dressing and toss well. Sprinkle with feta and pine nuts to serve.

olive oil, red pepper, baby spinach, avocado, nuts, feta cheese, dressing, olive oil, red wine vinegar, maple syrup, wholegrain mustard

Taken from recipes-plus.com/api/v2.0/recipes/29348 (may not work)