Preheat oven to 200 degrees Celsius.
Prepare pumpkin - scoop out the inner seeds and discard, chop pumpkin into small chunks and slice off skin. Aim for pieces to be similar sized.
Place pumpkin into a mixing bowl. Mix together 1 tbsp of olive oil and the honey. Drizzle the honey-oil mixture over the pumpkin and use hands to evenly coat each piece. Place pumpkin onto a baking tray and lightly season with salt. Aim to keep each piece of pumpkin a little space out to encourage caramelisation.
Roast pumpkin for around 40-50 minutes or until soft on the inside and caramelised on the outside. Once cooked remove from oven and leave to cool.
Place a small fry pan onto the stove and turn onto a low-medium heat. When the pan is warm add the pine nuts and toast until lightly browned. This may take a few minutes - make sure to keep and eye on the pan and jiggle it while toasting to help them brown evenly and not burn.
Open tin of cannellini beans, and drain into a sieve. Run with water for a few moments to remove any canning liquid.
Place baby spinach into a bowl/on a salad platter. Add the roasted pumpkin, toasted pine nuts cannellini beans. Crumble over the feta cheese. Drizzle over the olive oil and balsamic vinegar, and mix well. Serve with a few lemon wedges to squeeze over. Enjoy!