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Honeyed winter salad

Ingredients

  1. Step 1 1 butternut squash , cut into thin wedges
  2. Step 2 2 red onions , halved and cut into wedges
  3. Step 3 4 parsnips , cut into wedges
  4. Step 4 3 tbsp olive oil (try garlic or basil infused)
  5. Step 5 1-2 tbsp clear honey
  6. Step 6 1 small ciabatta , roughly torn into pieces (tomato and olive ciabatta works well)
  7. Step 7 1 tbsp sunflower seeds , optional
  8. Step 8 225g bag leaf spinach
  9. Step 9 2 tbsp white wine vinegar
  10. Step 10 1 tsp Dijon mustard
Honeyed winter salad
Calories: 414 Carbohydrate: 66 g Protein: 12 g Fat: 13 g
Cook time: 40 minutes Prep time: 15 minutes Total time: 55 minutes Servings: 4

TAGS

Dinner Lunch Side Dish Snack Starter Supper British Josh Eagleton 30-60 minute 4 serving 600 kcal or less BBC Good Food Butternut squash CJ Jackson Clear honey Dijon mustard Main parsnip parsnip Red onion Red onion salad spinach Sunflower seed Sunflower seed Vegetarian Warm White wine vinegar Winter

Directions

  1. Step 1 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.
  2. Step 2 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.