Honeyed Winter Salad

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Servings : 4
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Total Time : 30 mins


  • 198g can Green Giant Sweet Corn, drained
  • medium butternut squash, (approx 900g)
  • 3 large carrots, peeled, cut into thick slices
  • 3 red onions, peeled and each cut into 6 wedges
  • 1 tbsp olive oil
  • few sprigs of fresh herbs eg thyme or rosemary
  • salt and pepper
  • 4 tsp clear honey
  • 150g baby spinach leaves
  • 125g Cheshire cheese, crumbled
  • 4 tbsp Balsamic dressing
  • Large roasting tin

A great way to serve butternut squash, rosating vegetables really brings out the flavor.


  1. Heat the oven to 220C/200F fan/gas7. Cut the skin off the butternut then cut into bite-size pieces. Put into a large roasting tin with the carrots and onions then drizzle over the oil, turn the vegetables to give them a light coating. Season with a little salt and freshly ground black pepper then tuck the herbs between the vegetables.
  2. Roast for 20 minutes, remove from the oven, turn the vegetable over then drizzle with the honey. Return to the oven and cook a further 5 minutes, or until the vegetables are tender and slightly charred. Meanwhile, put the spinach leaves into a bowl with the sweet corn.
  3. Remove the honeyed vegetables from the oven, cool a little and add to the bowl with the sweet corn, crumbled cheese and dressing, toss together.


  • The roasted vegetables are as delicious served warm or cold. To make your own dressing, whisk together 3 tbsp olive oil, 3 tsp white wine or balsamic vinegar and 1 tsp Dijon mustard
Variation : Add some crumbled Wensleydale or Feta cheese to the salad if preferred