Jess Maclennan’s Warm Winter Salad
Difficulty
Easy
Serves
4 people
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 180°C. 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.
