4 people

Cooking time

30 minutes



How To Make Jess Maclennan’s Warm Winter Salad

Jess Maclennan’s warm winter salad is a nutritous, healthy & delicious recipe great for those cold winters. You can find out more on healthy eating and recipies by visiting Jess’ website.

  • 1 medium-sized butternut pumpkin (skin on), cut into 2cm pieces
  • 4 carrots, cut in half lengthways & then crossways
  • 2 tbsp The Good Oil
  • 1 tbsp honey or maple syrup
  • Salt & Pepper to taste
  • 4 large handfuls of baby spinach or rocket
  • ¾ cup chopped walnuts
  • 6-8 dates, roughly chopped
Ingredients (Dressing)
  • 2 tbsp balsamic vinegar
  • 2 tsp honey or maple syrup
  • 2 tbsp The Good Oil
  • 1 tbsp wholegrain mustard
  • Preheat oven to 180°C. Toss the pumpkin, carrots, oil and maple syrup on a non-stick roasting tray and season with salt & pepper. Roast in the oven for 25-30 minutes until golden and caramelised.
  • Toast walnuts in a dry frying pan for a few minutes and set aside. Put all of the dressing ingredients in a clean jar and shake well to combine.
  • In a large bowl, place the pumpkin, carrot, spinach leaves, walnuts and dates. Add the dressing and toss to combine.

Serve alongside your favourite cut of meat or add a can of chickpeas for a vegetarian option. This is also delicious with some crumbled feta and/or some sliced pear.

Fresh herbs like sage and basil are also nice. I make this on Sunday night and take it for lunch on Monday and Tuesday with some smoked salmon. Just add the dressing as you are about to serve.

Share this recipe

South Island Rapeseed Crops

Subscribe To Our Newsletter

Receive updates on new recipes, promotions and prizes.

You can unsubscribe anytime.