Honey-roasted pumpkin and persimmon salad

Instructions

1. Preheat oven to 200°C. In a baking dish lined with baking paper place pumpkin and onion. Combine honey, paprika and half the olive oil. Drizzle over veges then roast for 25-30 minutes, until soft and collapsing.
2. Heat a pan over a medium-high heat. Add walnuts and dry toast for 2 minutes, or until toasted. Set aside.
3. In a large bowl, combine persimmons, spinach leaves, feta and walnuts. Combine remaining olive oil with balsamic to make dressing. Drizzle over salad and mix well.
4. Divide salad between plates and add pumpkin and onion. Garnish with pepper and serve.