Pumpkin, apple and lentil salad with baby spinach and feta

Preheat oven to 200°C.
Chop pumpkin into chunks and dice red onion. Combine with olive oil in a baking tray, season to taste, and add to oven when it comes to heat. Bake for about 20 minutes until pumpkin is soft.
Meanwhile, combine apple cider vinegar, Dijon mustard, honey, ground cumin and additional olive oil in a mug. Whisk with a fork to combine.
Halve the apple and remove the core. Slice both halves thinly in one direction then in the perpendicular direction.
Add lentils to a large bowl and combine with dressing. When vegies are almost done, microwave lentils for 1 minute or until warm.
Add roast vegies, apple, parsley, pepitas, feta and baby spinach to lentils and mix well.
Serve immediately. Enjoy!