Sweet Pumpkin Spinach Salad

20240114 #breakfastdiary 952, 2°C/snow (will it snow — over your closed eyes) Cut half a sweet pumpkin into bite-sized pieces, arrange on a baking sheet, drizzle with olive oil, season with a pinch of salt and pepper, and roast at 180°C for 20 minutes. (Ovens vary, so check as needed.) Flip and roast for another 10 minutes or so. While the pumpkin roasts, mix 1T each balsamic, olive oil, and honey with a pinch of salt and pepper for the dressing. Toast pumpkin seeds in a hot pan, and rinse spinach under running water. Toss the spinach with the dressing, roasted pumpkin, and toasted pumpkin seeds in a bowl. Plate it and top with feta cheese. https://youtu.be/fPtJwKRpBqQ?si=7Bur1iAcESNcOler