Preheat oven to 200oC. Place pumpkin on a baking dish. Toss with oil, garlic, thyme, salt and pepper. Roast for 25 to 30 minutes or until tender and browned.
Prepare lentils as per packet directions. Drain.
Place lentils in a bowl. Add onion, rocket, feta. almonds and roasted pumpkin.
For dressing, whisk the balsamic vinegar, oil and wholegrain mustard in a small bowl. Pour over salad and serve.