1
Toss pumpkin with olive oil, salt & pepper. Roast at 220°C/430°F for 30 minutes or until lightly charred around the corners.
2
Meanwhile, dissolve water and sugar. Add walnuts and coat by mixing walnuts around with a spoon or spatula.
3
Spread candied walnuts out onto a lined baking tray. Ensuring wiggle room in between each walnut. Roast for 5 minutes.
4
To make the vinaigrette, combine balsamic vinegar, extra virgin olive oil, honey, salt & pepper. Mix well until emulsified.
5
Bring the salad together. Spinach and rocket first then pumpkin, goat's cheese cubes and candied walnuts.