Honeyed Winter Salad

Preparation time
'
Cooking time
'
Nr of servings
2

Salads aren’t just for summer!

With butternut squash, red onions, Aunt Bessie's honey roast parsnips and more, this sweet winter salad is wholesome, hearty and full of goodness. It’s the perfect accompaniment to a healthy dinner, or makes a delicious lunch when served on its own.

1 of 5 a day
Preparation time
'
Cooking time
'
Nr of servings
2

Ingredients

1 
butternut squash, cut into thin wedges
2 
red onions, halved and cut into wedges
Aunt Bessie's Parsnips Navilens pack
 
(4 pieces, cut into wedges)
2 
tablespoons
 
olive oil
1-2 
tablespoons
 
clear honey
1 
small ciabatta, roughly torn into pieces
1 
tablespoon
 
sunflower seeds
225 
g
 
spinach leaf
2 
tablespoons
 
white vinegar
1 
teaspoon
 
dijon mustard

Our method

  1. Heat the oven according to the Aunt Bessie’s Honey Roast Parsnips instructions. Add these to a roasting tin, along with the other veggies and a tablespoon of olive oil, and roast for 20 minutes.
  2. Drizzle over the honey and roast for a further 10 minutes, then add the torn ciabatta and sunflower seeds over the top. Place in the oven for 5 minutes, or until toasted.
  3. Add the spinach, vegetables and ciabatta mix into a large bowl. In a separate bowl, whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly.
  4. Serve immediately and enjoy!

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