Ingredients

1 butternut squash, cut into thin wedges
2 onions, halved and cut into wedges
4 parsnips, cut into wedges
3 tablespoons oil
1-2 tablespoons Aberdour honey
1 small ciabatta, roughly torn into pieces
1 tablespoons sunflower seeds, optional
225g spinach, or lightly steamed kale
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard

Method

Heat the oven to 220C/200C fan/gas 7. 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. Drizze 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 roasted.

Put the spinach/ kale 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/ kale wilts slightly. Serve immediately