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Honeyed winter salad

Honeyed winter salad

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A star rating of 4.7 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal414
fat13g
saturates1g
carbs66g
sugars26g
fibre13g
protein12g
low insalt1.3g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, February 2006

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Overall rating

A star rating of 4.7 out of 5.33 ratings
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