Pre-heat the oven to 180°C.
Line 2 large baking trays with baking paper.
Spread out the pumpkin onto one of the baking trays, drizzle pumpkin with olive oil and roast in the oven for 25-30 minutes or until the pumpkin is cooked (soft through) when tested with a fork.
Add the red onion wedges to the 2nd baking tray, drizzle with a little olive oil and cover with a sheet of baking paper. Bake in the oven for 20 minutes before removing the top layer of baking paper. Place back in the oven to roast uncovered for a further 10-15 minutes or until they are little crispy on the outer edges and soft on the inside. Set aside to cool slightly.
Line a small baking tray with baking paper.
Add the nuts, drizzle over the maple syrup and season with a pinch of sea salt. Using a spatula, toss to coat the nuts.
Place in the oven at 180°C for 10-15 minutes, remove from the oven and gently toss the nuts again. Set aside to allow to cool down and to allow the syrup to harden.
Combine all dressing ingredients into a small jar, place the lid on and shake well.
Combine the salad greens, roasted pumpkin and red onions in a large salad bowl. Pour over the dressing and gently toss.
Crumble the Danish feta and add on top of the salad, followed by a good handful of the caramelised nuts.
Servings 0