I love salad, but in winter it doesn’t always seem an appropriate lunch option. I made this winter salad because I’ve become bored of jacket potatoes, tuna or regular salad, and sometimes my body craves goodness rather than warmth. The main thing with this salad is that it can’t really be rushed, so making it on evening for the next few days is perfect. It also makes quite a large amount so you can either share it with friends, or eat it all week.
- 1 mug of brown rice, cooked
- 1 butternut squash peeled and chopped
- 3 parsnips peels and chopped
- 1 red onion sliced
- 1 bag of rocket
- 2 spring onions chopped
- A generous handful of dried cranberries
- A handful of chopped fresh parsley
- Olive oil
- 1 tbsp balsamic vinegar
- Salt & pepper
- Preheat the oven to 200 degrees Celsius.
- Line a large baking tray with greaseproof paper and add the chopped butternut squash, chopped parsnips and sliced red onion. Drizzle with a generous glug of olive oil and a tablespoon of balsamic vinegar, then season well with salt and pepper.
- Put the baking tray in the oven and bake for 25-35 minutes until soft and slightly caramelised.
- Whilst the vegetables are baking combine the cooled cooked rice, dried cranberries, chopped spring onions, parsley and rocket in a large bowl. Mix well. I prefer waiting until everything is cold so that the rocket doesn’t wilt.
- Once the vegetables are baked take them out of the oven and let them cool completely.
- Stir the vegetables in with the rice and refrigerate.
I added feta to mine for lunch one day to add a little excitement. Crumbly goats cheese would also be scrumptious!