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Maple and Thyme Winter Veggie Salad - liven up a dull day with this seasonal and colourful salad - warm herby veg mixed with peppery leaves wrapped up in a tangy dressing | thecookandhim.com

Maple and Thyme Winter Veggie Salad

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 2 servings

Ingredients

  • 1/2 of a butternut squash
  • 2 red onions
  • 2 parsnips
  • Drizzle of olive oil
  • 1 tblsp maple syrup
  • 1 tsp garlic powder
  • 5 sprigs fresh thyme leaves
  • Salt and pepper
  • 1 or 2 ciabatta rolls – but any stale bread will do
  • Handful of mixed seeds
  • Couple of large handfuls of mixed salad leaves

Dressing

  • 1/2 tsp Dijon mustard
  • 2 tsp cider vinegar
  • 2 tblsp olive oil

Instructions

  1. Preheat your oven to 200 Fan / 220 C / 425 F / Gas 7 and line a large baking tray with parchment or a silicon mat
  2. Peel the butternut squash and remove any seeds.  Dice into bite sized chunks and put into a largeish bowl
  3. Peel the onions and cut into quarters and add to the bowl
  4. Peel the parsnips and cut into wedges - cutting round the tough woody centre.  Add to the bowl
  5. Add a drizzle of olive oil, the maple syrup, garlic powder, thyme leaves, a few grinds of black pepper and a large pinch or two of sea salt
  6. Toss or stir everything together, tip onto your tray and roast for 20 minutes
  7. While the veg is roasting make the dressing - put everything into a small bowl and whisk together or put into a screw top jar and give a good shake!
  8. Tear the bread into chunks then scatter onto the tray along with the mixed seeds then put back in the oven for a final 10 minutes
  9. Put the mixed leaves into a large bowl, tip in the cooked veg and the dressing and give everything a good stir
  10. Serve immediately

Recipe by The Cook & Him at https://thecookandhim.com/recipes/maple-and-thyme-winter-veggie-salad/