Honeyed Winter Salad

Name: Honeyed Winter Salad
Prep time: 10 min
Cook time: 40 min
Yield: 2
Ingredients: 1 butternut squash, cut into thin wedges; 2 red onions, halved and cut into wedges; Honey Glazed Roast Parsnips 500g; 2 tablespoons olive oil; 1-2 tablespoons clear honey; 1 small ciabatta, roughly torn into pieces; 1 tablespoon sunflower seeds; 225 g spinach leaf; 2 tablespoons white vinegar; 1 teaspoon dijon mustard

10 mins

preparation time

40 mins

cooking time

Servings

Salads aren’t just for summer!

With butternut squash, red onions, Aunt Bessie's honey roast parsnips and more, this sweet winter salad is wholesome, hearty and full of goodness. It’s the perfect accompaniment to a healthy dinner, or makes a delicious lunch when served on its own.

Our method

Heat the oven according to the Aunt Bessie’s Honey Roast Parsnips instructions. Add these to a roasting tin, along with the other veggies and a tablespoon of olive oil, and roast for 20 minutes.
Drizzle over the honey and roast for a further 10 minutes, then add the torn ciabatta and sunflower seeds over the top. Place in the oven for 5 minutes, or until toasted.
Add the spinach, vegetables and ciabatta mix into a large bowl. In a separate bowl, whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly.
Serve immediately and enjoy!