Pre-heat the oven to 200°c.
Place the butternut on a baking sheet then drizzle with olive oil and season to taste.
Place in the oven and allow to roast for 15-20 minutes until golden brown and cooked through.
Remove from the oven and allow to cool slightly.
In a frying pan, toast the pine nuts and pumpkin seeds until golden brown and fragrant.
Remove and allow to cool.
Arrange the baby spinach leaves, roasted butternut, cranberries, nuts, seeds and feta cheese on a large platter.
For the dressing, whisk together all the ingredients then pour over the salad and serve immediately.