Roasted Vegetable Spinach Salad
800g mixed root and squash vegetables (we used carrots, parsnips, butternut squash and beetroot)
125g baby spinach leaves
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 tbsp cider vinegar
Optional: feta to serve
Preheat the oven to 220°C / 200°C fan / Gas Mark 7. Wash spinach and set aside.
Peel and dice all the vegetables to the same size. Place in an oven tray with a drizzle of vegetable oil on top. Roast in the oven for around 30-40 mins until the vegetables are soft.
While the vegetables cook whisk Dijon mustard, extra virgin olive oil and vinegar together for the dressing.
Toss spinach, vegetables and dressing together.