Preheat oven to 180C. Toss the pumpkin, carrots, oil and maple syrup on a non-stick roasting tray and season with salt & pepper. Roast in the oven for 25-30 minutes until golden and caramelised.
Toast walnuts in a dry frying pan for a few minutes and set aside. Put all of the dressing ingredients in a clean jar and shake well to combine.
In a large bowl, place the pumpkin, carrot, spinach leaves, walnuts and dates. Add the dressing and toss to combine.
Tips: Serve alongside your favourite cut of meat or add a can of chickpeas for a vegetarian option. This is also delicious with some crumbled feta and/or some sliced pear.
Fresh herbs like sage and basil are also nice. I make this on Sunday night and take it for lunch on Monday and Tuesday with some smoked salmon. Just add the dressing as you are about to serve.