Sweet Pumpkin Salad

This is a great salad that will please even the fussiest salad eaters. I have this regularly, and have dished it at dinner parties. And have always got raving reviews on it. It is easy to make and really nice to eat. The pumpkin brings adds sweetness to the bitter spinach leaves,  that is balanced by the feta's sharp saltiness and finally the walnuts add a good crunch at the end. Well balanced!

Ingredients
3-4 cups Baby spinach
1/3 cup Walnuts (raw)
300g Pumpkin (I use a variety called Kent)
100g Feta (I use this goat milk feta which has a really nice flavour)
4 tbsp Ghee (clarified butter)
Salt for seasoning

Method

1. Heat an electric oven to 180 degree celcius (350F)
2. Cut pumpkin to 2cm cubes. Coat pumpkin with 2 tbsp ghee and season with salt
3. Roast for 45 minutes to 1 hour, turning once and being careful not to burn the pumpkin.
4. While the pumpkin is cooking, heat 2 tbsp ghee in a sauce pan on low heat. Break the walnuts (I just crush them using my fingers). Cook, stirring frequently, until the walnuts are slightly brown. Be careful not to burn them. It is better to under cook them than have them burnt. Let them cool.
5. Combine all ingredients and serve.