Roast Pumpkin, Baked Lentil & Spiced Nut salad

ingredients

  • 800 g Butternut Pumpkin
  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1/2 cup roasted almonds
  • 3 tbsp sunflower seeds
  • 4 tbsp pepitas
  • Small Bag of Baby spinach
  • 100g fetta cheese
  • 2 tins brown lentils

notes

  • Hello Fresh pamphlet