Pumpkin and Spinach Salad

I know it's awfully cold here in Sydney, especially today. It may not be the greatest time for salads. But if you're sick of all the typical foods during winter, this is one of those lovely salads that can be a side or a meal in itself. It has an ingredient I love, toasted pine nuts (I do love spinach too!). Good way to get rid of the leftover pumpkin from that pumpkin soup. 
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Recipe from Taste.com.au
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Ingredients
600g butternut pumpkin, peeled, de-seeded and cut into wedges
2 teaspoon olive oil
2 teaspoon + 1 additional tablespoon honey
2 teaspoon sesame seeds
1 tablespoon lemon juice
2 tablespoon extra virgin olive oil
2 tablespoon wholegrain mustard
1 x 150g packet baby spinach leaves (available at your local supermarket)
1 x 75g packet toasted pine nuts (or you could toast them yourself. I toasted mine in the oven.)
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Method
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1. Preheat oven to 220 degrees. Place non-stick baking paper on a non-stick tray. Place the pumpkin in a large bowl. Drizzle with the 2 teaspoons of oil and 2 teaspoons of honey. Season it with salt and pepper. Ensure the pumpkin is well coated. Place on the lined tray. Make sure all the pieces are on a single layer. Bake and turn once for 25 minutes or until lightly golden. Remove from oven and sprinkle evenly with sesame seeds. Return to oven and bake for 5 minutes or until the seeds are slightly toasted. Remove from oven and set aside for about 30 minutes to cool. 
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2. In a screw top jar, combine the extra virgin olive oil, remaining honey, mustard and lemon juice. Season with salt and pepper. Shake until well combined.
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3. In a large bowl, place the pumpkin, pine nuts and spinach. Drizzle with the dressing. Ensure it is well combined. Serve.