Ingredients:
- medium sweet potatoes (approx. 450g / 1 lb), peeled and diced into 1-inch cubes
- medium parsnips (approx. 300g / 10.5 oz), peeled and cut similarly
- tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup (60ml) good quality balsamic vinegar
- tbsp pure maple syrup (Grade A Dark Robust)
- tsp Dijon mustard
- small clove garlic, minced very finely (optional)
- oz (140g) mixed winter greens (baby kale, spinach, and radicchio mix)
- ½ cup (75g) raw pecans or walnuts
- ½ cup (100g) fresh or frozen cranberries
- ½ cup (150g) pomegranate seeds (arils)
- oz (85g) Stilton cheese, crumbled (or substitute with goat cheese/Feta)
- tbsp fresh flat-leaf parsley, chopped
Instructions:
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes and parsnips with olive oil, salt, and pepper on a large rimmed baking sheet.
- Roast for 30–35 minutes, flipping halfway, until tender and lightly caramelised. Set aside to cool slightly.
- While vegetables roast, toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Remove and set aside.
- Make the glaze: Combine balsamic vinegar, maple syrup, Dijon mustard, and garlic (if using) in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 4–6 minutes until slightly thickened. Remove from heat and allow to cool for 10 minutes.
- In a very large bowl, combine the winter greens, cooled roasted vegetables, toasted nuts, cranberries, and pomegranate seeds.
- Drizzle about three-quarters of the Maple-Balsamic Glaze over the salad mixture. Gently toss everything together until lightly coated.
- Divide the salad onto serving plates or a large platter. Crumble the Stilton evenly over the top.
- Drizzle the remaining glaze artfully over the cheese and greens. Garnish with fresh chopped parsley. Serve immediately.