Honeyed Winter Salad
This colorful roasted vegetable salad is a delightful mix of sweet and savory flavors. Tender butternut squash, red onions, and parsnips are roasted to perfection with a touch of honey for sweetness. Tossed with crispy torn ciabatta, sunflower seeds, and fresh spinach, this salad makes a satisfying and healthy meal. Drizzled with a tangy white wine vinegar and Dijon mustard dressing, it's a delicious combination that's sure to please your taste buds. Enjoy this warm salad straight from the oven for a comforting and nourishing dish that will brighten up any meal.
— Constant Cookbook
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
Instructions
- Heat oven to 220C/fan 200C/gas 7. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 mins, turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunfl ower seeds over the top and return to the oven for a further 5 mins or until 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 414 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.3 milligram of sodium
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