A healthy and delicious salad to enjoy al of the seasonal foods that fall brings us.
Cut the Delicata squash into about 1cm thick slices. Remove the seeds and place them in a bowl. Generously salt and pepper them and mix the with the Olive oil. Place them on the baking tray and make sure that they do not overlap. Bake them in a preheated oven at 180C for about 20 minutes.
While the pumpkin is baking, wash the spinach and the pear. Plcae the salad into a bowl and cut the pear into about 1.5cm large cubes. roughly chop the almonds. Cut the pomgranate in half and take out the seeds. I believe it is easiest to carve them out with a fork into a bowl and then take out the parts from the shell thaat came with it. Add the two fruits to the spinach along with the chopped up nuts.
Add all the ingredients for the dressing into a bowl and mix well until combined. By now the pumpkin should be cooked through, so take it out of the oven. Mix the dressing with the salad, divide it onto two plates and top it with the roasted squash. Serve and enjoy!