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Rated excellent by our customers

Honey roast vegetable winter salad

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




30 - 60 mins

Skill Level




Courses etc.

Main Courses

You will need

1 butternut squash, cut into thin wedges More products
2 red onions, halved and cut into wedges More products
4 parsnips, cut into wedges

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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

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2 tbsp white wine vinegar More products
1 tsp Dijon mustard More products

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


  • 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.

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Shopping List

Butternut Squash ORGANIC
Real Foods
Red Onions ORGANIC
Real Foods
Olive Oil Italy ORGANIC
Suma (500ml)
Clear Honey ORGANIC
Rowse (340g)
Baby Spinach ORGANIC
Real Foods (75g)
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White Wine Vinegar ORGANIC
Aspall (350ml)
Hulled Sunflower Seeds ORGANIC
Real Foods
Real Foods
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