Roast Pumpkin Salmon with Feta & Spinach Salad

Ingredients

185g can Tassal roasted Tasmanian salmon
                  in springwater
800g pumpkin, peeled & cut into cubes
4 garlic cloves, left whole
½ red onion, thinly sliced
100g feta, cut into cubes
25g slivered almonds
200g baby spinach leaves, washed
4 Tbsp Divine Addictions Balsamic & Olive Oil Dipping Sauce

Pre-heat oven to 200°C. Place pumpkin and garlic on an oven tray, and season with salt and olive oil. Roast for 20 – 25 minutes or until golden brown. Remove and allow to cool slightly.

In a bowl, combine spinach, onion, almonds, feta, peeled garlic and pumpkin. Remove salmon from the can and drain, then toss through other salad. Coat with dressing