Ravishing roots - two winter salad recipes - Rest Less

Ingredients

• 1 lb sweet potatoes and 1lb potatoes, unpeeled and cut into batons
• 1 lb parsnips, trimmed, peeled, and cut into batons
• 75 ml extra-virgin olive oil
• 1 large shallot finely chopped
• 2 tbsp sherry vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 30g chopped toasted pecans or walnuts (optional)
• 1 butternut squash, cut into thin wedges
• 2 red onion, halved and cut into wedges
• 4 parsnips cut into wedges
• 3 tbsp olive oil (try garlic or basil infused)
• 1-2 tbsp clear honey
• 1 small ciabatta, roughly torn into pieces
• 1 tbsp sunflower seeds, optional
• 225g bag leaf spinach
• 2 tbsp white wine vinegar