Honeyed winter salad

Honeyed winter salad

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(32 ratings)

Prep: 15 mins Cook: 25 mins


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



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

  • 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



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

  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard


  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.

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Comments, questions and tips

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4th Mar, 2014
Loved this! Even my salad dodging friend enjoyed it!
swiftsmith's picture
29th Dec, 2012
Great! Made as an accompaniment to Garland Sausage Roll (http://bit.ly/hM0QYI) on Christmas Eve and it went down very well! I had to roast the veg for longer than 20 minutes though. Am making it again with grilled halloumi cheese on top - yum!
5th Apr, 2012
Served this with a whole baked fish. Really lovely flavours and nice a colourful.
12th Mar, 2012
This was simply great, and so easy to make! I realize now in retrospect that I left out the dijon mustard and white wine vinegar, but it doesn't seem to have had a negative effect. I originally made this as a side dish to the shallot tarte tatin with goat's cheese rounds, but found it totally worked well on its own as a main salad. (We had leftovers tonight on their own for the evening meal.) Anyway, 10 out of 10, would consume again!
10th Sep, 2011
Super yummy... Just made this for my boyfriend and I with gooey goats cheese on top and both loved it! Didn't have olive oil so used toasted sesame, which added a nice nuttiness. Beautiful colours on the plate too!!
1st Feb, 2011
Very quick and easy but a little too sweet for me. I'll only put half a tablespoon of honey I think. I added avocado to mine, and rocket, and toasted pine nuts; all went really well I think!
9th Nov, 2010
Really tasty! I had it for dinner tonight without feta and I absolutely loved it. Roasted the vegetables with garlic and made my own crutons instead of the ciabatta. Had to use frozen spinach as sainsburies didn't have anything else left, but I didn't feel too hard done by. I'll be taking some in for lunch tomorrow as well and will definitely make again.
2nd May, 2010
I added feta to this salad and it was absolutely delicious, such as refreshing change for a winter meal. This is definintely a keeper.
14th Dec, 2009
I made this dish for supper. It was so simple yet really tasty and it went down a treat with my guests. Will definately make this one again as a change for the normal run of the mill salads. Great as a winter accompinament.
22nd Jul, 2009
I love this so do my family and friends who i have made this for. Unfortunately i have never had any left to try with the Feta..maybe next time.


Victor Kamhazi's picture
Victor Kamhazi
20th Nov, 2019
How well does this keep in the fridge?
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