Root Vegetable Winter Salad with Honey

Root Vegetable Winter Salad with Honey Recipe

A perfect parsnip salad recipe
Yield: 4    Preparation Time: 15 mins    Cooking Time: 30 mins
This is a delicious salad made with roasted root vegetables, perfect for vegetarians and tasty served hot or cold.


4 parsnips, peeled and cut into wedges
2 red onions; peeled, halved and cut into wedges
1 butternut squash, peeled and cut into thin wedges
2 tablespoons of clear honey
225g bag of leaf spinach
1 tablespoon sunflower seeds
2 tablespoons white wine vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
Sea salt, ground black pepper and thyme for seasoning

Recipe Instructions

Preheat oven to 220C.

Roast the vegetables.
Put the squash, onions and parsnips in a large roasting tray and drizzle over ½ the olive oil. Sprinkle over the seasoning and put the tray in the oven. Roast for 20 minutes, turning occasionally until the vegetables have softened. Remove the roasting tray from the oven and drizzle the honey over the vegetables and scatter them with the sunflower seeds. Return to the oven and roast for another 5 minutes until the sunflower seeds are toasted.

Make the salad.
Put the spinach into a salad bowl and add the roasted vegetables and the sunflower seeds. Mix together well.

Make the dressing.
Whisk together the vinegar, mustard and the remaining olive oil and season to taste. Pour over the salad and toss until the spinach wilts slightly.