Preheat oven to 200C. Place pumpkin on a baking dish. Toss with oil, garlic, thyme, salt and pepper. Roast for 25-30 minutes, until tender and browned.
Prepare and cook lentils as per packet directions. Drain.
Place lentils in a bowl. Add onion, rocket, feta, almonds and roasted pumpkin.
Dressing: Whisk balsamic vinegar, oil and mustard in a small bowl. Add to salad.