Roasted Pumpkin, Beetroot and Mushroom Salad

INGREDIENTS

120g spinach leaves

3 large fresh beetroots chopped into cubes

250g button mushrooms

500g pumpkin / butternut peeled and cubed

2 tbsp roasted sunflower seeds

1 tbsp olive oil

1 tsp Maldon salt

Dressing

¼ cup olive oil

¼ cup balsamic vinegar

1 tsp Dijon mustard

1 tbsp pure maple syrup

INSTRUCTIONS

1) Preheat oven to 180 degrees. Line baking tray with baking paper and roast sunflower seeds until golden. Set aside to cool.

2) Place beetroot, pumpkin and mushrooms on separate baking trays lined with baking paper. Drizzle olive oil and sprinkle Maldon salt over the vegetables. Roast for 30 minutes or until cooked through. Set aside to cool.

3) Put all the dressing ingredients in a jar and blend with a hand blender.

4) Place spinach leaves on a serving dish. Arrange the cooked vegetables on top.

5) Sprinkle with roasted seeds.

6) Drizzle over the dressing as desired.