Roast Parsnip and Squash Salad recipe

Preparation Time: 15 minutes | Cooking Time: 40 minutes

Parsnips, squash and red onion are roasted with honey, then tossed with baby spinach and rocket, toasted ciabattaand a tangy white wine vinegar dressing. Make it extra filling be serving with shredded chicken.


  • 4 parsnips
  • 1 small butternut squash
  • 2 red onions
  • 300g ciabatta
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. runny honey
  • 2 tbsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • 150g each baby spinach and rocket leaves
  • Salt and pepper


  1. Peel and dice the parsnips, butternut squash and red onions into even-sized chunks. Toss with half the oil, salt and pepper and spread in a single layer on a baking tray covered with foil. Bake in a 220C oven for 20 minutes or until tender, turning halfway through. Drizzle with honey. Tear the ciabatta and scatter on top. Bake for another 5 minutes or until toasted.

  2. Meanwhile, whisk the rest of the oil with the vingar and mustard. Season to taste with salt and pepper. Toss the spinach and rocket with half the dressing. When the veggies are cooked, toss with the rest of the dressing and arrange on top of the spinach and rocket, then top with the croutons.

Add some regular onions or potatoes to the veggies if you like to mix this salad up a little bit. You can also use balsamic or red wine vinegar in place of the white wine vinegar. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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