Honeyed winter salad

Recipe uploaded by

CJ Jackson

9 ratings

Recipe by CJ Jackson

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1. Heat oven to 220C/fan 200C/gas 7. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 mins, turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunfl ower seeds over the top and return to the oven for a further 5 mins or until toasted.
2. Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly. Serve immediately.

Make it cheesy, make it quicker

Toss 50g crumbled goat's cheese or feta through the vegetables before serving. Save time by using ready-to-roast root vegetables.

Per serving

414 kcalories, protein 12g, carbohydrate 66g, fat 13 g, saturated fat 1g, fibre 13g, salt 1.3 g

'This was quick to pull together, once the vegetables were prepared. It was colourful, tasty and had a good mixture of textures - the honey in the dressing went well, too.'

Latest comments and suggestions

• Victoria

  05 November 2007

  Victoria rated and commented on this recipe

  

  Really enjoyable and easy midweek dinner, it's good with the feta too.

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• Taz

  29 December 2007

  Taz rated and commented on this recipe

  

  Really nice and easy- this has become a staple dinner over the winter. I'm not a huge parsnip fan though, so halved the parsnip amount and we still get huge bowls full for dinner.

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• Liza

  19 January 2008

  Liza rated and commented on this recipe

  

  Absolutely delicious with feta - very filling and tasty.

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• hot mama

  23 January 2008

  hot mama commented on this recipe

  Very easy, wholesome and extremely tasty meal in one - even the kids enjoyed it

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• Clare

  06 February 2008

  Clare rated and commented on this recipe

  

  Delicious all-in-one meal. Easy to prepare and cook even when you have a family. We particularly enjoyed it with the feta as the tanginess complimented the sweetness of the honey and the sourness of the vinegar. Will definitely make again!

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• Kate

  26 February 2008

  Kate rated and commented on this recipe

  

  Yum yum yum! was great cold the next day too... threw in a few chunks of beetroot & Parmesan shavings to make it a bit different. A great recipe that can be easily modified to suit.

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• inspiration

  02 March 2008

  inspiration rated and commented on this recipe

  

  Scrumptious. Added some sliced chicken as well, which just added to the flavour. Slight twist - roasted the veg etc then added the honey but with some tsp or so of wholegrain mustard then tossed in strips of raw steak for last 5 mins or so. Great quick after shopping dinner.

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• Tanya Weaver

  14 April 2008

  Tanya Weaver rated and commented on this recipe

  

  This i a great midweek meal - very delicious. I add crumbled goats cheese which really goes well with the honey and seeds!

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• rebecca

  09 June 2008

  rebecca rated and commented on this recipe

  

  disgusting. really disappointed. the textures were foul. worst thing i've cooked. ever.

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• Mrs P

  22 October 2008

  Mrs P rated and commented on this recipe

  

  I've made this several times for friends and family and it's always been a hit. I offer crumbled feta, goats' cheese or stilton in separate bowls so everyone can add what they want. I do think it needs the extra cheese, and it's not the biggest meal (perhaps I'm just greedy) but is perfect if you're served a rich starter first.

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Ingredients

• 1 butternut squash , cut into thin wedges
• 2 red onions , halved and cut into wedges
• 4 parsnips , cut into wedges
• 3 tbsp olive oil (try garlic or basil infused)
• 1-2 tbsp clear honey
• 1 small ciabatta , roughly torn into pieces (tomato and olive ciabatta works well)
• 1 tbsp sunflower seeds , optional
• 225g bag leaf spinach
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 25 mins

Vegetarian, Super healthy

Ingredients

• 1 butternut squash , cut into thin wedges
• 2 red onions , halved and cut into wedges
• 4 parsnips , cut into wedges
• 3 tbsp olive oil (try garlic or basil infused)
• 1-2 tbsp clear honey
• 1 small ciabatta , roughly torn into pieces (tomato and olive ciabatta works well)
• 1 tbsp sunflower seeds , optional
• 225g bag leaf spinach
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard

Per serving

414 kcalories, protein 12g, carbohydrate 66g, fat 13 g, saturated fat 1g, fibre 13g, salt 1.3 g

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