Preheat your oven to 200°C/400°F/Gas 6. Put the pumpkin and red onion onto a baking tray with 1 tablespoon of the oil, paprika, cumin and salt and pepper. Mix well and put in the oven until the pumpkin is cooked through, about 40-45 minutes.
1 red onion, 400 g pumpkin, 1 tablespoon olive oil
In a large bowl, add the lettuce and drizzle with the remaining oil, balsamic and mustard. Mix well so that all the lettuce is coated.
0.5 teaspoon cumin, 1 pinch sea salt and black pepper, 2 beetroot
Add the cooked pumpkin and onion and the beetroot.
1 red onion, 130 g lettuce
Transfer to a bowl and top with the goat's cheese and pine nuts.
60 g soft goat's cheese, 30 g pine nuts
Do give this salad a protein boost, stir in some cooked chickpeas. Other beans like butter beans will work too.
Love spicy food? Add a sprinkling of red chilli flakes on top before serving.
You can swap the pine nuts for pecans, walnuts or flaked almonds.