How To Make Jess Maclennan’s Warm Winter Salad
Jess Maclennan’s warm winter salad is a nutritous, healthy & delicious recipe great for those cold winters. You can find out more on healthy eating and recipies by visiting Jess’ website.
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
Ingredients (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.
Notes
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.
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The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice —perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.
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