Roast Pumpkin, Spinach and Feta Salad

1/2 kent pumpkin, seeded, peeled, cut into 2 cm pieces
2 tbsp olive oil
1 red capsicum, seeded, cut into 2 cm pieces
150 g baby spinach leaves
1 avocado, peeled, seeded, sliced
1/4 cup toasted pine nuts
100 g feta, crumbled
Dressing
1/4 cup olive oil
1/4 cup red-wine vinegar
2 tbsp maple syrup
2 tsp wholegrain mustard

Preheat oven to 200°C.
Toss pumpkin with oil in a large baking dish. Bake for 15-20 minutes, until just tender. Gently toss capsicum through while still warm. Cover and cool until required.
To make dressing, whisk olive oil. vinegar, maple syrup and mustard together, in a small jug . Season to taste.
In a large bowl, combine spinach, avocado, pumpkin mixture and pine nuts. Season to taste.   Drizzle with dressing, tossing well. Serve topped with feta.