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Preheat oven to 200 degrees celsius (fan-forced).
Chop the pumpkin into 2cm cubes and remove the skin. Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper. Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside to cool.
Place the diced streaky bacon into a frying pan over medium-high heat. Cook the bacon until crispy. Set aside on a plate lined with paper towel.
Wipe the excess oil from the frying pan. Over medium heat, cook the halloumi for 1-2 minutes on each side (or until golden). Chop into smaller pieces and set aside.
If your macadamia nuts are un-roasted, place them into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
Place the baby spinach into a large serving bowl.
Add the bacon, halloumi, avocado and macadamia nuts.NOTE: *Reserve ¼ cup of crispy bacon, halloumi, avocado and macadamia nuts for presentation.
Just before serving, drizzle approximately 1-2 tablespoons of the dressing over the salad. Toss to combine.
Add the reserved bacon, halloumi, avocado and macadamia nuts on top and drizzle with a little extra dressing. Serve immediately.