Posted in Slow Cook

Honeyed Winter Salad

winter salad

Parsnip, sweet potato, spinach, crumbled goats cheese, oil, honey, balsamic vinegar, red onion, sunflower seeds, bread to serve

40 mins

Start by cutting and peeling parsnips, sweet potatoes and a red onion into quarters. Put on a baking tray with a generous glug of oil and squeeze of honey and cook at 180c for 25 mins or until soft. Once the roasted veg is done add spinach, crumbled cheese, sunflower seeds and a drizzle of balsamic and put back in the oven for 5 minutes until the cheese is slightly soft and the spinach is wilted. Enjoy warm with a good chunk of bread.

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Author:

The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x https://josephineharrington.wordpress.com/

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