Roast Pumpkin, Baked Lentil & Spiced Nut salad

800 g Butternut Pumpkin

6 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp dijon mustard

1/2 cup roasted almonds

3 tbsp sunflower seeds

4 tbsp pepitas

Small Bag of Baby spinach

100g fetta cheese

2 tins brown lentils