Ingredients

500g pumpkin, peeled and chopped into chunks
1 capsicum, deseeded and chopped
1 red onion, peeled and cut into wedges
1 tablespoon olive oil
1 tablespoon pomegranate arils
1 tablespoon pumpkin seeds, dry toasted in a pan
50g feta, crumbled
1 handful basil leaves

Dressing Ingredients

1 cup packed basil leaves
Juice of 1 lemon
1 small clove garlic, peeled and crushed
½ teaspoon Dijon mustard
1 teaspoon brown sugar
½ cup vegetable oil
Salt & pepper to taste

Method 

Spread the pumpkin onto one baking tray and the capsicum and onion onto another.  Drizzle vegetables with oil 

Bake capsicum and onions for 10-15 minutes and pumpkin for around 20 minutes, until tender. Arrange on a platter and allow to cool

 Once cool, sprinkle the pumpkin seeds, pomegranate arils and feta over the salad. Garnish with fresh basil leaves 

To make the dressing, use a stick blender to combine the basil, lemon juice, mustard, brown sugar and garlic. Gradually add the oil until the dressing thickens. Season with salt and pepper

Dress the salad just before serving