First, make the sprinkle. This can be prepared in advance. Place a heavy-based frying pan over high heat until hot. Reduce to medium heat and add the almonds. Move the nuts around the pan continuously as you roast them to ensure they don’t burn.
Next, add the pepitas, pine nuts and sunflower seeds. Keep stirring and turning the nuts and seeds to prevent them from burning.
Once they are starting to brown, add the sesame seeds. Stir the mix almost continuously as the sesame seeds can burn easily. Once they are all golden and toasted, take the pan off the heat and allow to cool for a few minutes.
Add a few splashes of tamari or soy sauce to coat the mix. Don’t add too much, or the nuts and seeds will go soggy. Allow to fully cool. Set some aside for the salad and transfer the remainder to a jar to keep in the fridge.
To make the salad, preheat the oven to 200°C (400°F). Peel and cube the pumpkin and place on a baking tray. Drizzle the pumpkin with the olive oil and season with the cumin. Roast in the oven for 20 minutes, or until tender and browned. Allow to cool.
Place the pumpkin, along with all remaining salad ingredients in a large serving bowl and season to taste with salt and pepper.
Combine the dressing ingredients and pour over the salad before serving, along with a generous topping of the sprinkle.