Warm Roasted Pumkin And Goat Cheese Salad

• 0,5 hokkaido pumpkin
• 2 cups baby spinach leaves
• 0,5 red onion, finely sliced
• 100 grams chevre cheese
• Extra virgin olive oil, to taste
• Balsamic vinegar, to taste
• Sea salt and freshly ground black pepper, to taste
• Dried oregano, to taste

1. Preheat oven to 200u0b0C. Line a baking sheet with parchment paper or aluminum foil.
2. Wash the pumpkin, remove seeds and cut into thin slices. Arrange on a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Bake in the preheated oven for 30 minutes or until the pumpkin is soft and cooked.
3. In a serving plate, arrange the spinach leaves and sliced red onion. Season with salt, olive oil and balsamic vinegar. Add the roasted pumpkin and crumble the goat cheese on top. Season with dried oregano and serve immediately.

pumpkin, baby spinach, red onion, chuevre cheese, extra virgin olive oil, vinegar, salt, oregano

Taken from food52.com/recipes/39388-warm-roasted-pumkin-and-goat-cheese-salad (may not work)