Honeyed winter salad recipe
Honey makes most things better in life, whether it’s spread on toast, drizzled over porridge or even in a 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
- 1 –2 tbsp clear honey
- 1 small ciabatta, roughly torn into pieces
- 1 tbsp sunflower seeds
- 225 g spinach
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 pinch each salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/425°F/gas mark 7.
- Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste.
- Roast for 25 minutes, turning once in a while until softened and the butternut squash has just started to brown at the edges.
- Drizzle with the honey. Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further 5 minutes 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.
This recipe is from Seasons at Highclere: Gardening, Growing, and Cooking through the Year at the Real Downton Abbey, out now. Published by Century in hardback, £30.
You might also like:
Roasted winter vegetable traybake
Butternut squash salad with labneh and chilli
Roasted butternut squash and lentil salad