Honey Roasted Root Vegetable Salad with Blue Cheese and Spinach

Name: Rukmini Iyer Honey Roasted Vegetable Salad Recipe | Winter Salads
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Ingredients: 400g carrots, peeled and cut into 5mm slices; 400g parsnips, peeled and cut into 5mm slices; 450g celeriac, peeled and cut into 5mm wedges; 2 tsp paprika; 2 tbsp olive oil; 5cm ginger, grated; 2 tsp sea salt; 1 tbsp honey; 45g walnuts, roughly broken; 100g baby spinach leaves; 100g blue cheese, e.g. Stilton; 2 tsp red wine vinegar; 1 tbsp extra virgin olive oil; 1 tsp sea salt; freshly ground black pepper

by Rukmini Iyer from The Green Roasting Tin

The perfect winter light lunch, this warm salad with honey-roasted carrots, parsnips and celeriac is topped with blue cheese and a scattering of walnuts.

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