Just when you think you can’t enjoy a salad in the winter, these delicious warm honey roasted root vegetables will make you forget it’s even winter. Crunchy parsnips and carrots coated in honey dill olive oil served over a bed of crispy apple strips, sliced radish and baby spinach. For additional crunch, add a handful of walnuts. All fresh produce which work so beautifully together. It’s usually so hard to get my partner excited about a salad. He’s been a vegetarian since his teenage years and he eats like a horse, all with the exception of fresh raw salads. That’s when I decided to come up with a combination of fresh apples, radishes and spinach topped with these deliciously caramelised parsnips and carrots.
That’s not it though, every great salad requires the right dressing. Making your own fresh preservative-free dressing is just so rewarding. Besides it’s so much better than having 20 different bottles of commercial salad dressings in the fridge. There are so many varieties you can whip up in just minutes depending on your dish. You can add your favourite fresh herbs and seasoning and leave out anything you don’t like or are allergic to. For this warm salad, a ranch dressing with honey and dill brings together the flavours of our salad. Not only does this honey roasted parsnip and carrot salad taste beautiful but it looks so so beautiful. Almost too good to eat.