Pumpkin and Spinach Salad

This recipe serves four. 3 Cups of Cubed Pumpkin, 2 Teaspoons of Sesame Seeds, 1 Bag of Washed Ready to Eat Baby Spinach, 1 Red Onion Sliced into Large Wedges, 1 Tablespoon of Olive Oil, 1 Tablespoon of Lemon Juice and Salt and Pepper for Seasoning

Preheat oven to 180 degrees. Place baking paper on a flat oven tray. Spread pumpkin and onion out evenly across tray. Drizzle with oil, sprinkle with sesame seeds and season with salt and pepper. Place tray in hot oven and roast for about 25 to 30 minutes or until the pumpkin is tender. Remove from oven and allow to cool slightly. In a large bowl mix pumpkin, onion, lemon juice and spinach. Serve immediately.