Roast Vegetable Salad

500g pumpkin
2 Tbsp olive oil
1 tsp cinnamon
1 tsp crushed garlic
salt and pepper
250g feta cheese
1 red onion, chopped
½ cup basil leaves
½ cup pumpkin seeds, toasted
1 red pepper, roasted and sliced
Dressing
1 ½ cups olive oil
1 Tbsp balsamic vinegar
1 tsp liquid honey
¼ cup white wine vinegar
1 Tbsp whole grain mustard
Preheat oven to 200°C. Toss pumpkin, oil and spices together and place in an ovenproof dish. Roast until cooked but still firm, approximately 20 minutes. Add to pumpkin once cooked, feta cheese, onion, basil, pumpkin seeds and red pepper. Toss gently to mix. Combine dressing ingredients and gently toss through pumpkin. Add salt and pepper to taste. Serve warm or at room temperature.