Roasted Root Vegetable Salad With Ginger Dressing

• 2 tbsp honey
• 1/3 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp finely grated ginger
• 2 lbs pumpkin, peeled, cut into chunks
• 2 None medium red onions, peeled, cut into wedges
• 1 bunch young carrots, trimmed peeled
• 6 None small beets, peeled, trimmed
• 4 oz baby spinach leaves
• 2 tbsp sesame seeds, toasted

1. Preheat oven to 425u0b0F. Line 2 baking sheets with parchment paper. For the dressing, combine honey, olive oil, vinegar and ginger in a small bowl. In a large bowl, combine pumpkin, onion and carrots. Add dressing and toss to coat vegetables. Arrange vegetables on one of the baking sheets. Add beets to the bowl with the dressing and toss well. Arrange on second baking sheet. Season all vegetables with sea salt and freshly ground black pepper. Bake 40 mins, or until vegetables are tender.
2. To assemble, arrange vegetables on a bed of baby spinach leaves. Sprinkle with sesame seeds to serve.

honey, olive oil, apple cider vinegar, ginger, pumpkin, red onions, young carrots, beets, baby spinach, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/28564 (may not work)