IngredientsPickled red onion½ small red onion, peeled and finely sliced125ml (½ cup) apple cider vinegar½ tsp cooking salt1 tsp white sugarRoast pumpkin700g pumpkin (any type), peeled and cut into 2.5cm cubes1 tbsp extra virgin olive oil¼ tsp salt⅛ tsp cracked black pepperPomegranate dressing3 tbsp pomegranate molasses4 tbsp extra virgin olive oil1½ tbsp red wine vinegar½ tsp cooking salt¼ tsp cracked black pepperSalad200g baby spinach leaves35g (¼ cup) pine nuts, toasted1 fresh pomegranate, arils only120g crumbled goat’s cheese or Danish fetaMethodStep 1To pickle the red onion, toss all the ingredients in a medium bowl. Set aside for one hour, until the onion is bright pink and wilted. (You can do this up to two days ahead.) Drain, lightly squeezing out excess vinegar.Step 2To roast the pumpkin, preheat the oven to 180C fan-forced (200C conventional). Line a roasting dish with baking paper. In a medium bowl, toss the pumpkin with the oil, salt and pepper to coat, then spread out in the roasting dish. Bake for 25-30 minutes until softened, tossing at the 20-minute mark. Remove from the oven and cool to room temperature in the roasting dish (about 30 minutes).Step 3To make the pomegranate dressing, whisk the ingredients together in a jug until well combined. (This can be made up to four days ahead.)Step 4To assemble the salad, place the baby spinach in a large bowl. Pour over half the dressing and toss to coat. Toss through most of the pickled onion. Transfer into a serving bowl. Pile on the pumpkin and scatter over more pickled onion. Drizzle with the remaining dressing and finish with a shower of pine nuts, pomegranate arils, and crumbled goat’s cheese or feta.