Roasted rainbow salad

This warm roasted rainbow salad 🙌🏻 Is super easy and what an absolute feast, vegetarian or not!
 #stuffed

​Impress your friends with this healthy delicious salad! 

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What You Need:

• 125g raw baby spinach
• 1 small butternut –peeled and cut into cubes 
• ½ tsp  cinnamon
• ½ tsp honey or maple syrup 
• 4 large asparagus
• 150g mushroom – swiss brown or any choice.
• a handful sunflower seeds 
• 1½ carrots, peeled and cut into long thin slices.
• 2 mealies (corns on a cob) - Cut off the corn
• 1 Large Beetroot, peeled and cut into cubes
• 1/2 punnet cherry tomatoes (roughly 200gms) cut in half
• 1 large avocado, peeled and sliced 
• 4 hard boiled eggs, peeled and sliced.

What to Do:

1. Turn on oven to 180 degrees celcius. On a baking tray drizzle butternut with olive oil. Sprinkle with   cinnamon. Drizzle honey/maple syrup over. Toss to make sure its evenly spread. Place in oven to roast for 30-40 minutes until golden and soft.
2. While butternut roasting, place carrots, corn and beetroot into a steamer. When water is boiling, cook for 5 minutes until only slightly softened.
3. Remove from heat and allow to cool.
4. Remove the corn from the cob.
5. Lay baby spinach on Salad Board.
6. Place mushrooms in a non stick pan on a medium heat and sear (cook for 3-5 minutes until slightly softened). Add asparagus and cook for another 5 minutes or until asparagus is browned and slightly softened.  Set aside. Place seeds on pan and cook until golden (1-2 minutes)
7. Lay spinach on salad board or large plate.
8. Arrange all vegetables over spinach as desired. Finish with sprinkling of seeds on top. Serve cooled with olive oil as it stands or with a side of chicken, fish or meat of choice.

Enjoy!