Honeyed winter salad

Honeyed winter salad

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4
Bring summer to winter with this fresh salad - it contains 3 of your 5-a-day too

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal414
  • fat13g
  • saturates1g
  • carbs66g
  • sugars26g
  • fibre13g
  • protein12g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 butternut squash, cut into thin wedges
  • 2 red onion, halved and cut into wedges
  • 4 parsnips, cut into wedges
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 tbsp olive oil (try garlic or basil infused)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (24)

hotmama's picture

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

lizarimmer's picture
5

Absolutely delicious with feta - very filling and tasty.

tazzahall's picture
4

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.

vickpole's picture
5

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…