1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
2.Place pumpkin in a small greased baking dish. Season to taste; toss gently. Bake 25-30 minutes, until tender.
3.Meanwhile, preheat a greased char-grill or barbecue on medium. Brush haloumi with a little olive oil. Grill 1 minute, turning once. Remove to tray lined with baking paper.
4.In a large bowl, combine spinach, pumpkin, haloumi and cashews.
5.To make dressing: combine olive oil and balsamic vinegar in a small jug. Drizzle salad with dressing. Serve.
Kumara could be used in place of pumpkin, if preferred.Note