Mushrooms (I prefer large, flat, or Swiss Brown, but any will do), diced coarsely
Tomatoes (I prefer small vine ripened, tomatoes, but any will do), chopped coarsely
Danish Feta Cheese, diced
Place the pumpkin on one tray and then dry roast in an oven at approximately 210degC for 10 minutes. Leave the pumpkin in the oven and then add a second tray with the capsicum, mushrooms, feta and tomatoes and dry roast all of these for a further 10 minutes (or until the pumpkin is cooked).
Remove from the oven and toss through with the Spinach Leaves and serve. I don’t think this needs any dressing at all, but you could add a balsamic vinaigrette if needed.