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Rated excellent by our customers

Honey roast vegetable winter salad

Name: Honey roast vegetable winter salad
Total time: 45 min
Yield: 4
Cuisine: British
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 plain ciabatta, roughly torn into pieces OR; 1 olive ciabatta, roughly torn into pieces OR; 1 sourdough, roughly torn into pieces; 1 tbsp sunflower seeds, optional; 225g bag leaf spinach; 2 tbsp white wine vinegar; 1 tsp Dijon mustard

Bring summer to winter, and 3 of your 5 a day too, with this fresh salad.

Customer Rating:
5.0

(4 votes)

Posted by: kim
On: 20/10/2010

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
1 butternut squash, cut into thin wedges		More products
2 red onions, halved and cut into wedges		More products
4 parsnips, cut into wedges		More products
3 tbsp olive oil (try garlic or basil infused)		More products
1-2 tbsp clear honey		More products
1 plain ciabatta, roughly torn into pieces OR
1 olive ciabatta, roughly torn into pieces OR
1 sourdough, roughly torn into pieces	Available only in our Broughton Street shop	More products
1 tbsp sunflower seeds, optional		More products
225g bag leaf spinach		More products
2 tbsp white wine vinegar		More products
1 tsp Dijon mustard		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Heat oven to 220C/fan 200C/gas 7.
Put the vegetables into a large roasting tin, drizzle with half the oil and season to your taste.
Roast for 20 mins, 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 5 mins or until everything is toasted.
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.