Step 1

Preheat your oven to 400° F (200° C) and line a baking tray with parchment paper.

Step 2

Arrange the pumpkin slices, pear and onion in a single layer on the tray and roast for 20-25 minutes.

Step 3

If you want to sprinkle some toasted walnuts on your pumpkin feta salad, you can put them on the same tray next to the pears for the last 5 minutes of baking!

Step 4

Once the pumpkin, onion and pears have become tender and golden, remove them from the oven and set aside to cool.

Step 5

In the meantime, put the washed spinach and arugula into a large bowl.

Step 6

In a jar or small bowl, whisk together the dressing ingredients or give it a good shake with a leak-proof lid on to combine.

Step 7

Finally, arrange your roast pumpkin and feta salad by adding the baked and still warm goodness on your leafy greens, then top with herbed tofu feta, pomegranate seeds and toasted walnuts.

Step 8

Finish off with some fresh mint leaves and drizzle with mustard dressing. Toss to combine and enjoy immediately!