Honey Winter Salad

November 4, 2013

SaladIngredients (serves 4)
1 butternut squash, cut into thin wedges
2 red onions, halved and cut into wedges
4 parsnips, cut into wedges
3 tablespoon of olive oil
1-2 tablespoons of clear honey
1 small ciabatta, roughly torn into pieces
1 tablespoon of sunflower seeds (optional)
225g of leaf spinach
2 tablespoons of white wine vinegar
1 teaspoon of Dijon mustard

Method
Heat oven to 220C/fan 200C/gas mark 7. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 minutes, turning once in a while until softened. 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.