Salads in winter you say? You must be mad? Well call me mad all you want, this warming roasted butternut squash, parsnip and apple salad is just perfect. Chilli jam and maple syrup coated autumn vegetables, lean smoked bacon bites, Pine nuts and a poached egg on a bed of peppery leaves. To bring this bistro inspired salad together, its tossed in a mustard vinaigrette. Sounds pretty damn good right?
This Roasted Butternut Squash, Parsnip and Apple Salad is dreamy. Soft textured parsnips with sweet candied apples and tender butternut squash chunks. I really adore autumnal vegetables. They have such a unique flavour and that is why it makes this salad extra special. Usually summer salads taste sweet and tangy, but this salad is earthy, hearty and filling.
The base is sweet baby and season four green leaves, then you add the crispy lean smoked bacon bits to add a smoky flavour to the salad. Next is the oven cooked maple and chilli jam roasted parsnips, butternut squash and apple slices. The apple is the true hero of this salad. The parsnip and butternut squash are robust in aromatics so the candied apple uplifts the flavour to a sweeter tone.
The final touch to this parsnip salad is the velvety and soft poached egg. The smooth and runny egg bleeds on top of all the veggies and apple which makes every bite extra special. A simple mustard vinaigrette is drizzled on top and pine nuts are sprinkled on top for extra crunch. Now that is what I call a sexy salad.
This Roasted Butternut Squash, Parsnip and Apple Salad is perfect if your craving those hearty and calorific pies but don’t want to think about the consequences. It healthy, hearty and will remove those pesty desires of heart- warming winter comforts that arn’t so kind to our waist lines.
Arn’t hearty winter salads are the best? This easy, quick and super autumnal flavoured salad is everything you need this season . It’s also:
- Winter perfect
- Crowd pleasing
- Soul Hugging
- Cosy in a bowl
This warm winter salad recipe serves about 3 people so it’s great for a light, midweek meal or to make for your lunches for work. It’s also a great recipe to get rid of all that left over Christmas vegetables.
If you do make this ‘Roasted Butternut Squash, Parsnip and Apple Salad ’ recipe or any similar dishes like ‘Seared Miso Glazed Seabass’, ‘Grilled Squid, Crayfish & Houmous Salad & ‘Japanese Tomato Salad’ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 1 Small Butternut Squash, Halved & Deseeded
- 2 Parsnips, Peeled and Cut into Batons
- 2 Apples, Quartered, Cored and Thinly Sliced Lengthwise
- 3 Smoked Bacon Medallions, Chopped into Lardons
- Large Bunch of Sweet Baby Leaf
- Large Bunch of Four Leaf
- 1 Tablespoon Chilli Jam
- 1 Tablespoon Agave Maple Syrup
- 1 Tablespoon Soy Sauce
- 2 Eggs
- 1 Tablespoon Pine Nuts
- 2 Tablespoon English Mustard
- 2 Tablespoon White Wine Vinegar
- 1 Tablespoon Olive Oil
- Heat oven to 200C/180C fan/gas 6. Slice the butternut squash in half, prep your parsnips and apples and place on a lined baking sheet and drizzle it with olive oil.
- Whisk the chilli jam, maple syrup and soy sauce together and then coat the vegetables and apple in it. Once evenly covered, bake the ingredients for 30 mins or until the flesh becomes tender.
- 10 minutes before the vegetables need to come out, make your poached eggs.
- Bring salted water to a medium boil and make a whirlpool in centre of the medium saucepan. Crack the egg in the centre and let it cook for 2-4 minutes. Depends how runny you like them. Repeat this method until you have all the eggs you need.
- Heat a large frying pan and sauté the bacon bits til crispy. Remove from the pan and set aside until serving.
- In individual serving bowls, add the salad leaves and bacon. Remove the vegetables and apple from the oven and carefully add the parsnips and apple to the bowls. With a spoon, scoop out the flesh of the butternut squash and add it to the bowls.
- Mix the dressing ingredients together and drizzle over the salad. Top it off with a pouched egg and sprinkle with pine nuts.