Pumpkin and pomegranate salad

Try this colorful pumpkin and pomegranate winter salad. The recipe is below.

Baking Ingredients:
2 handfuls of pumpkin, diced
1 head of red onion, chopped in half moon
4 tbsp olive oil
salt and pepper to taste

Ingredients for dressing:
4 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
¼ tsp cloves spice
¼ tsp Dijon mustard
½ tsp maple syrup
¼ tsp Himalayan salt
black pepper to taste

Ingredients for salad:
1 cup cooked quinoa
1 handful chopped fresh herbs (parsley, basil and dill)
1 handful baby spinach
2 handfuls grated carrot
1 apple, finely chopped into slices
⅓ cup pomegranate seeds
lemon juice to taste

Instructions:
Heat the oven to 220°C and place pumpkin and onion on a baking tray drizzled with olive oil, salt and pepper. Bake for 20-30 minutes until the pumpkin is baked. In the meantime, make the dressing. In a large bowl, mix all the ingredients for the salad and dress them with dressing. Finally, add cooled roasted pumpkin, onion, pomegranate and apple, and pour over the lemon juice.