Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Cut the florets from the broccoli stalk. Thinly peel the broccoli stump and cut the stump into "spaghetti" using a spiral cutter, or simply into thin strips with a knife. Boil the florets until just tender in boiling water, and blanch the "spaghetti" or strips for a 1-2 minutes. Rinse with cold water.
Place pumpkin on lined tray; drizzle with olive oil. Roast, turning occasionally, for 20-25 mins or until tender.
Meanwhile, heat Harvest Gourmet Veggie Balls according to directions on pack.
Place pesto, lemon, vinegar in a screw top jar, shake well to combine. Divide salad leaves, pumpkin cubes, pumpkin seeds, apple, broccoli and Harvest Gourmet Vegetable Balls among serving plates. Drizzle over pesto dressing.