Step 2. Toss vegetables in a baking tray with the coconut oil, salt and pepper and roast for 25 to 35 minutes, turning occasionally until tender.
Step 3. To make the dressing, combine all ingredients in a food processor or blender and blend until smooth, adding water if necessary.
Step 4. To assemble the salad, place the spinach on the bottom of a bowl and top with the roasted vegetables. Drizzle with the dressing and sprinkle with flaked almonds and coriander to serve.