Honeyed winter salad

Honeyed winter salad

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(26 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
414
protein
12g
carbs
66g
fat
13g
saturates
1g
fibre
13g
sugar
26g
salt
1.3g

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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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.

Recipe from Good Food magazine, February 2006

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Comments

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hotmama's picture

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

lizarimmer's picture
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Absolutely delicious with feta - very filling and tasty.

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

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