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1 Butternut Squash, cut into thin wedges
2 red onions, halved and cut into wedges
4 parsnips, cut into wedges
3 tbsp Olive Oil, (try garlic or basil infused)
1 Small Ciabatta, roughly torn into pieces
1 tbsp Sunflower Seeds, optional
225g Bag Leaf Spinach
2 tbsp White Wine Vinegar
1 tsp Dijon Mustard
Heat oven to 220◦.
Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste.
Roast for 20 minutes, turning once in a while until softened.
Drizzle with the honey.
Scatter the torn Ciabatta and sunflower seeds over the top and return to the oven for a further 5 minutes or until toasted.
Put the spinach into a large bowl and tip in the vegetables and ciabatta.
Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly.
Serve immediately.
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