Autumn Salad

1⁄2 small pumpkin, peeled and cubed
2 cups cooked beluga lentils
1 small beetroot, peeled and cubed
1⁄2 cup red grapes, cut into halves
1 handful fresh rocket
handful mint leaves
1 cup fresh spinach leaves
1 onion, finely diced
2 garlic cloves
2 tsp coconut oil
Salt & pepper
1⁄4 cup toasted hazelnuts, crushed

2 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
1 tsp organic raw honey
1 garlic clove, minced
1 tsp Dijon mustard
1⁄2 tsp sea salt

Preheat the oven to 175°C. Line a baking sheet with baking paper, add the pumpkin and beetroot, drizzle with coconut oil, season with salt and pepper and toss to coat evenly. Roast for 20 minutes, remove from the oven and set aside. While the veggies are roasting, heat a teaspoon of coconut oil in a skillet, add crushed garlic cloves and fry for a minute. Add the fresh spinach and cook until all its liquid evaporates.  Set aside to cool. In a small bowl add the dressing ingredients and whisk to obtain a creamy liquid. In a large bowl add the lentils, roasted vegetables, grapes, onion and spinach; toss to combine. Add the dressing and rocket and toss once more. Top with toasted hazelnuts and serve.