Warm Roasted Salad with a Walnut & Red Wine Vinegar Dressing – Aspall

Ingredients

• 5 tbsp walnut oil (or extra virgin olive oil)
• 1 garlic clove, crushed
• 25g walnuts, finely chopped
• 1/2 tsp honey/agave
• 3 tbsp Aspall red wine vinegar
• 2 tbsp flat leaf parsley, finely chopped
• 1 small red cabbage, cut into 8 wedges
• 3 tbsp olive oil
• Salt and pepper
• 1 small head cauliflower, broken into florets
• 1 small butternut squash, peeled and cut into 2cm pieces
• 1 orange, thickly sliced
• 2 cloves garlic, smashed in their skins
• 2 large handfuls spinach, tough stalks removed
• 100g goat’s cheese (or feta)