Honeyed Winter Salad

AuthorGeo FoodsCategory

Ingredients

 · 1 butternut squash, cut into wedges
 · 2 red onions
 · 4 parsnips
 · 3 tablespoons olive oil
 · 1-2 tablespoons clear honey
 · 1 small ciabatta
 · 1 tablespoon sunflower seeds
 · 225 g spinach
 · 2 tablespoons white vinegar
 · 1 teaspoon Dijon mustard

Preparation

1

Heat the oven to 220°C. Put the vegetables into a roasting tin, drizzle with half the oil and season to taste. Roast for 20 minutes, turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further five minutes or until toasted. Put the spinach into a bowl and tip in all 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.

Related Recipes

Ingredients

 · 1 butternut squash, cut into wedges
 · 2 red onions
 · 4 parsnips
 · 3 tablespoons olive oil
 · 1-2 tablespoons clear honey
 · 1 small ciabatta
 · 1 tablespoon sunflower seeds
 · 225 g spinach
 · 2 tablespoons white vinegar
 · 1 teaspoon Dijon mustard

Directions

1

Heat the oven to 220°C. Put the vegetables into a roasting tin, drizzle with half the oil and season to taste. Roast for 20 minutes, turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further five minutes or until toasted. Put the spinach into a bowl and tip in all 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.

Honeyed Winter Salad

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