Preheat oven to 200°C and line a baking tray with parchment paper.
Cut the pumpkin in equal parts.
Put the pumpkin in a bowl and add salt, pepper and olive oil. Toss to coat.
Spread out pumpkin on the prepared baking tray and roast ca. 30-40 minutes.
Take out and let cool.
Prepare the quinoa according to instructions on the packaging.**
Drain the quinoa and set aside to cool.
For the dressing, mix together oil, vinegar, liquid sweetener, salt and pepper.***
Thinly slice the shallots and add to the dressing.
To assemble, put the quinoa and spinach in a large bowl and toss with the dressing.
Add the roasted pumpkin and half of the feta cheese and gently fold it in.
Crumble the rest of the feta on top.
Optional: sprinkle chopped walnuts on top.
*Can be swapped for 1 tsp sugar.
**Instead of water, I use chicken or vegetable stock for flavor.
***If you’d like, you could also add some fresh or dried herbs, such as parsley, basil or chives.