Winter Salad with Honey
Here is an intriguing salad that mixes sweet and salty flavours. It is made with seasonal vegetables and seasoned with organic honey.
Preparation time: 45 minutes
1 smaller pumpkin, sliced
2 red onions, cut in half, and sliced
4 parsnips, chopped into sticks
3 tbsp olive oil
1-2 tsp organic honey
1 tsp sunflower seeds (optional)
1 cup baby spinach
2 tbsp apple cider vinegar
1 tsp Dijon mustard
salt and black pepper to taste
1. Heat the oven at 180 °C. Arrange the pumpkin, onion, and parsnips in a pan lined with baking paper. Coat the vegetables with 1 ½ tbsp olive oil, then season with salt and black pepper to taste. Bake for 20 minutes until vegetables soften.
2. Take the vegetables out and coat them with organic honey. Add sunflower seeds, then bake together for another 5 minutes. Take the pan out.
3. Put the baby spinach in a large bowl and add roasted vegetables. Pour the rest of the olive oil, Dijon mustard, and apple cider vinegar and mix well.
4. Serve and enjoy.