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Honey Roasted Veg Salad

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Dec 19, 2023
  • 2 min read

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ONE OF MY FAVE PARTS OF A CHRISTMAS DINNER

Yes, you heard me - the honey roasted veg is my favourite part of a christmas dinner (very closley followed by the stuffing!). In the lead up to Christmas, I decided to make a salad with the honey roasted veg as the main part!


If you try this recipe and love it, then make sure to tag me in your creations @the_happy_oat - I would love to see them!


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Serves: 6 (the salad will keep for 3 days so if you are prepping for lunches for one person - then half the recipe). Preparation Time: 20 minutes. Cooking Time: 30minutes.


INGREDIENTS

  • 1 butternut squash (approx 500g)

  • 500g carrots

  • 2 tbsp plain flour

  • 2 tbsp runny honey

  • 3 tbsp vegetable oil

  • 2 red onions

  • 6 chicken thighs (optional if you are vegetarian)

  • 2 tsp thyme

  • 2 tsp rosemary

  • 150g green beans

  • 200g pearl barley

  • 750ml water

  • 4 handfuls of spinach

  • 200g feta

  • 6 tbsp pine nuts


METHOD

  1. Preheat the oven to 180C.

  2. Chop the butternut squash into cubes and the carrots into batons, then place on a baking tray (I used 2 baking trays to ensure the vegetable are single level for quicker cooking). Toss the vegetables in the flour - make sure all are lightly covered.

  3. In a bowl mix the honey, oil and a touch of salt and pepper. Drizzle this mixture over the butternut squash and carrots and mix to ensure all vegetables are combined.

  4. Slice the red onion into chunks and place on the baking trays.

  5. Make space in the centre of the baking trays and add 3 chicken thighs to each. Sprinkle the rosemary and thyme equally across both trays.

  6. Cook for 30 minutes.

  7. Whilst the vegetables are cooking, pour your pearl barley and water into a pot. Put on a medium-low heat, covered for around 30minutes, until all the water is gone and the pearl barley is soft and expanded.

  8. Cook your green beans as desired (I usually stick mine in the microwave but you can also boil if you prefer).

  9. In a large bowl - pour in you cooked pearl barley, your honey roasted vegetables, green beans and spinach and combine well.

  10. Spoon out equally into lunch boxes/or bowls.

  11. Slice each chicken thigh and add to the top of each salad, along with crumbled feta and pine nuts.

  12. Enjoy!


Happy Cooking!

Ruth

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