Preheat the oven to 175°C/ 347°F.
Line a baking sheet with parchment paper, add the cubed pumpkin and beet, drizzle with coconut oil, season with salt and pepper and toss to coat evenly.
Roast for 20 minutes, remove from the oven and set aside to cool.
While the veggies are roasting, heat one teaspoon coconut oil into a skillet, add two crushed garlic cloves and fry for a minute.
Add the fresh spinach and cook until all its liquid evaporates.
Set aside to cool.
In a small bowl add the dressing ingredients and whisk to obtain a creamy liquid.
In a large bowl add the cooked lentils, roasted vegetables, grapes, onion and spinach and toss to combine. Add the dressing and rocket and toss one more time.
Top with toasted hazelnuts and serve.