1 small pumpkin, cut into thin wedges
2 carrots, cut into thick batons
4 parsnips, cut into wedges
3 tbsp olive oil
1-2 tbsp maple syrup
1 tbsp sunflower seeds, optional
225g bag leaf spinach
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 small gluten free ciabatta, roughly torn into pieces
Handful mixed salad leaves
Heat oven to 220C/fan 200C/gas 7. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste.
Roast for 20 mins, turning once in a while until softened. Drizzle with the maple syrup.
Scatter the torn gluten free ciabatta and sunflower seeds over the top and return to the oven for a further 5 mins 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.
Scatter over the salad leaves, then serve immediately.
Recipe adapted from: Good Food