Step 1 Place cashews in a medium bowl, cover with cold water and leave to soak for 2 hours.
Step 2 Preheat oven to 180°C. Line 2 baking trays with baking paper. Place pumpkin on one tray and spray lightly with olive oil; roast for 30 minutes, or until pumpkin is tender and golden.
Step 3 Pat chickpeas dry with paper towel. Place broccolini and chickpeas on other baking tray and spray lightly with olive oil. Roast for 10 minutes, or until chickpeas are light golden and broccolini is tender.
Step 4 Meanwhile, make dressing: Drain cashews and place in a blender with curry powder, mirin, lemon juice and 2 tablespoons water. Blitz on high until thick and creamy, adding a little more water to thin, if necessary.
Step 5 Place roast pumpkin, broccolini and chickpeas in a large salad bowl with spinach and red onion; toss gently to combine.
Step 6 Divide salad among 4 plates, drizzle with dressing and serve.