Honey-Cinnamon Pumpkin Lentil Salad

Bahan-bahan (4 porsi)

• 400 g / 14 oz pumpkin or butternut squash
• 2 tbsp extra virgin olive oil
• 1 tsp cinnamon
• 1/2 tsp all spice
• 1/4 tsp salt
• 800 g / 28oz canned lentils (, well drained & patted dry (Note 1))
• 2 cups (packed) rocket/arugula leaves ((preferably baby, otherwise hand-tear large ones))
• 1/2 red onion (, finely sliced)
• 3 tsp fresh thyme leaves
• 3/4 cup walnuts ((or pecans))
• 1 1/2 tbsp honey ((must be runny, so warm if super-thick), or maple syrup)
• 1/4 tsp cinnamon
• Pinch of salt
• 2 tbsp red wine vinegar
• 2 tbsp honey
• 4 tbsp extra virgin olive oil
• 1 g arlic clove ((small), finely grated)
• 1/4 tsp allspice powder
• 1/4 tsp ginger powder
• Salt and pepper