Cut up all the vegetables, besides the spinach, into sizes suitable for roasting (~ 1-inch cubes).
The cherry tomatoes, asparagus, and spring onion take a lot less time to cook than the other vegetables, so you want to separate them into another tray.
Divide the seasoning mix between the two trays and toss to evenly coat the vegetables.
Roast the butternut, onion, capsicum, potatoes, and garlic until golden around the edges (approx. 40 minutes) at 180°C.
The cherry tomatoes, asparagus, and spring onions should only take about 10 -15 minutes to roast.
Allow vegetables to cool.
In a blender, pulse all the ingredients for the salad dressing together until well combined. Set aside.
Place the feta into an oven dish coated with olive oil.
Brush the feta with the warm honey and bake in the oven for approximately 10 minutes at 200°C or until golden.
In a salad bowl, toss the roast vegetables, orzo, spinach, and parsley with the salad dressing.
Top with toasted pine nuts and the baked feta crumbled on top!
