Ingredients
600g pumpkin or squash 
4 tbsp olive oil 
2 tbsp red wine vinegar 
1 small red onion (about 100g), thinly sliced 
100g shelled pistachios 
200g* feta, broken into pieces or cut into chunks
Seeds of 1 pomegranate
60g bag of rocket 
Salt 
Pepper 

*just buy a block, if your block is only 180g, that will be enough

Method
Preheat the oven to 180c. 

Cut up the squash or pumpkin into smallish cubes, drizzle with 2 tbsp olive oil and season generously with salt. Put into the oven to roast for around 30 minutes, or until soft.  You need to turn the squash after about 20 minutes. 

Whisk 2 tbsp of olive oil and the red wine vinegar together in the salad bowl and add the red onion. Put to one side while the pumpkin cooks.

When the pumpkin is cooked, put into the salad bowl with the onion, pistachios, feta, pomegranate and rocket. 

Toss together and et voila!