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Add the walnuts, sugar, water and salt to a non-stick pan over medium heat.
Stir constantly until the sugar dissolves and coats the walnuts evenly, about 3–4 minutes.
Transfer to a sheet of baking (parchment) paper and spread out to cool.
Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and line a baking tray with baking paper.
Toss the pumpkin cubes with the olive oil, salt and pepper. Spread in a single layer on the tray.
Roast for 25–30 minutes or until golden and tender. Allow to cool slightly.
Whisk together all the dressing ingredients in a small bowl. Taste and add extra seasoning if required.
In a large serving bowl, layer the baby spinach, roasted pumpkin and red onion. Drizzle over half the mustard dressing.
Scatter over the pomegranate seeds, candied walnuts and crumbled feta.
Drizzle with the remaining mustard dressing and toss gently to combine only before eating. I like presenting the layered salad at the table for everyone to “wow” over before tossing.