Preheat oven to fan forced 200°C. Cut the pumpkin into bite sized pieces and place onto an oven tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until tender and caramelised. Remove from the oven and set aside to cool slightly.
Arrange the pumpkin on a serving plate with salad leaves, almonds, avocado, red onion and basil leaves.
To make dressing place honey, mustard and vinegar into TM bowl and cook 3-4 min/100°C /speed 2-3 with MC off. Add seasoning to taste, EVOO and mix 3 sec/speed 5-6 until blended. Refrigerate until ready for use.
This dressing goes very well on most salads and will keep in the fridge for up to a month.
Drizzle with dressing and serve.