Honeyed Winter Salad

1 butternut squash, cut into thin wedges

2 onions, halved and cut into wedges

4 parsnips, cut into wedges

3 tbsp oil

1-2 tbsp Aberdour honey

1 small ciabatta, roughly torn into pieces

1 tbsp sunflower seeds, optional

225g spinach, or lightly steamed kale

2 tbsp white wine vinegar

1 tsp Dijon mustard

• 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