Honeyed Winter Salad

Preparation time
'
Cooking time
'
Nr of servings
2
Honeyed Winter Salad

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
 (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

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!