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Honeyed roast vegetable winter salad

Rating: 3 user(s) have rated this recipe Average rating: 5.0
Posted by: kim, on 20/10/2010, in category "Main Courses"
Views: this recipe has been read 494 times Summary: Bring summer to winter, and 3 of your 5 a day too, with this fresh salad.

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

Preparation Time

15 mins

Cooking Time

25 mins

Serves

4

Cooking Instructions

 

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 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.
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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