Jess Maclennan’s Warm Winter Salad

Jess Maclennans Warm Winter Salad

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

30 minutes

Ingredients

  • 1 medium-sized butternut pumpkin (skin on), cut into 2cm pieces
  • 4 carrots, cut in half lengthways & then crossways
  • 2 tbsp The Good Oil
  • 1 tbsp honey or maple syrup
  • Salt & Pepper to taste
  • 4 large handfuls of baby spinach or rocket
  • ¾ cup chopped walnuts
  • 6-8 dates, roughly chopped

Dressing

  • 2 tbsp balsamic vinegar
  • 2 tsp honey or maple syrup
  • 2 tbsp The Good Oil
  • 1 tbsp wholegrain mustard

Method

Preheat oven to 180C. Toss the pumpkin, carrots, oil and maple syrup on a non-stick roasting tray and season with salt & pepper. Roast in the oven for 25-30 minutes until golden and caramelised.

Toast walnuts in a dry frying pan for a few minutes and set aside. Put all of the dressing ingredients in a clean jar and shake well to combine.

In a large bowl, place the pumpkin, carrot, spinach leaves, walnuts and dates. Add the dressing and toss to combine.

Tips: Serve alongside your favourite cut of meat or add a can of chickpeas for a vegetarian option. This is also delicious with some crumbled feta and/or some sliced pear.

Fresh herbs like sage and basil are also nice. I make this on Sunday night and take it for lunch on Monday and Tuesday with some smoked salmon. Just add the dressing as you are about to serve.

Jess Maclennans Warm Winter Salad