Roasted Honey-Glazed Winter Veggie Salad
Embrace the flavors of winter with this vibrant Roasted Honey-Glazed Winter Veggie Salad. Featuring a delightful medley of butternut squash, parsnips, and red onions, this dish is bursting with color and textures. The honey glaze adds a sweet touch, while toasted ciabatta provides a satisfying crunch. Toss in some fresh baby spinach and a zesty dressing to bring it all together. For those who enjoy a creamy addition, crumbled goat cheese or feta can elevate this salad to a whole new level. Perfect as a hearty side or a light main course for four, this salad is sure to warm your heart on chilly days.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Butternut Squash
1 (cut into thin wedges)
Red Onions
2 (halved and cut into wedges)
Parsnips
4 (cut into wedges)
Olive Oil
3 tablespoons (divided)
Honey
2 tablespoons
Ciabatta Bread
1 loaf (roughly torn into pieces)
Sunflower Seeds
1 tablespoon (optional)
Baby Spinach
8 ounces
White Wine Vinegar
2 tablespoons
Dijon Mustard
1 teaspoon
Instructions
1
Preheat the oven to 425°F (220°C).
2
In a large roasting tin, combine the butternut squash, red onions, and parsnips. Drizzle with 1.5 tablespoons of olive oil and season generously with salt and pepper.
3
Roast the vegetables in the preheated oven for approximately 20 minutes, turning occasionally until they are softened and lightly caramelized.
4
Drizzle the honey over the roasted vegetables and give them a gentle toss. Then, scatter the torn ciabatta pieces and optional sunflower seeds on top.
5
Return the tin to the oven and toast for an additional 5 minutes, or until the ciabatta is golden brown.
6
In a large bowl, place the baby spinach. Add the warm roasted vegetables and ciabatta mixture on top.
7
In a small bowl, whisk together the white wine vinegar, Dijon mustard, and the remaining olive oil. Season to taste with salt and pepper.
8
Drizzle the dressing over the salad and toss gently until the spinach wilts slightly and the ingredients are well combined.
9
Serve immediately, garnishing with crumbled goat cheese or feta if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Roasted Honey-Glazed Winter Veggie Salad?
It is a vibrant winter dish featuring roasted butternut squash, parsnips, and red onions, finished with a honey glaze, toasted ciabatta croutons, and baby spinach.
What vegetables are included in this salad?
The recipe uses butternut squash, red onions, and parsnips as the primary roasted components, along with fresh baby spinach.
How long does it take to roast the vegetables?
The vegetables roast for about 20 minutes initially, followed by an additional 5 minutes once the honey and ciabatta are added.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C) for optimal roasting and caramelization.
Is this salad suitable for vegetarians?
Yes, this recipe is vegetarian as written.
Can I make this recipe gluten-free?
Yes, you can make it gluten-free by using a gluten-free bread alternative instead of ciabatta or by omitting the bread entirely.
How should I prepare the butternut squash?
The butternut squash should be peeled and cut into thin wedges before roasting.
What type of bread is used for the croutons?
The recipe calls for one loaf of ciabatta bread, roughly torn into pieces.
What goes into the salad dressing?
The dressing consists of white wine vinegar, Dijon mustard, olive oil, salt, and pepper.
How is the honey applied to the dish?
After the first 20 minutes of roasting, honey is drizzled over the vegetables and tossed gently before returning to the oven.
Can I add cheese to this salad?
Yes, crumbling goat cheese or feta over the top is highly recommended for a creamy texture.
What kind of greens are used?
The recipe uses 8 ounces of fresh baby spinach, which wilts slightly when tossed with the warm roasted vegetables.
Are there any optional ingredients for extra crunch?
One tablespoon of sunflower seeds can be scattered on top with the ciabatta for added texture.
How many servings does this recipe provide?
This recipe is intended to serve four people as a light main course or a hearty side dish.
How should the red onions be cut?
The red onions should be halved and then cut into wedges.
Can I substitute white wine vinegar?
Yes, you could use apple cider vinegar or red wine vinegar, though it will slightly alter the flavor profile.
What is the purpose of Dijon mustard in the dressing?
The Dijon mustard adds a zesty flavor and helps emulsify the oil and vinegar into a smooth dressing.
Should the salad be served warm or cold?
The salad is best served immediately while the roasted vegetables and ciabatta are still warm.
How do I prevent the spinach from becoming too soggy?
Toss the spinach gently with the warm vegetables and dressing just before serving so it only wilts slightly.
Can I use different winter vegetables?
Yes, vegetables like carrots, sweet potatoes, or Brussels sprouts would also work well with the honey glaze.
Is the ciabatta toasted separately?
No, the ciabatta is scattered on top of the roasting vegetables for the final 5 minutes of cooking.
How much olive oil is needed in total?
The recipe uses 3 tablespoons of olive oil, divided between the roasting process and the dressing.
What if I don't have honey?
Maple syrup or agave nectar can be used as a substitute for the honey glaze.
Should I peel the parsnips?
Yes, it is generally recommended to peel parsnips before cutting them into wedges for roasting.
Can I make this salad vegan?
To make it vegan, replace the honey with maple syrup and ensure no cheese is added at the end.
How many parsnips are required?
The recipe calls for four parsnips, cut into wedges.
Can I prepare the vegetables in advance?
You can chop the squash, parsnips, and onions ahead of time, but they should be roasted just before serving for the best texture.
Is this salad high in fiber?
While specific nutritional data isn't provided, the use of butternut squash, parsnips, and spinach makes it a fiber-rich dish.
What is the texture of the roasted vegetables?
The vegetables should be softened on the inside and lightly caramelized/browned on the outside.
Can I use kale instead of spinach?
Yes, kale is a great winter alternative, though it may need to be massaged with a bit of dressing to soften it.