Roasted Vegetable Salad Recipe with Gunn’s Hill Five Brothers Cheese Paired with Chardonnay

January 2014 - Post 1New Year, New Resolutions

I always get a pang of excitement when January begins. I know resolutions can be a bit cliché, but to me a new year is the perfect clean slate for adapting some better habits. At first I couldn’t decide what I wanted my resolutions to be this year, but after some thought, I resolved to really enjoy every day to its fullest and take more pleasure in the simple things.

I also wanted to work more vegetables into my day, so I started collecting some delicious recipes to help me do just those things. I was really excited when I found this one for Roasted Vegetable Salad with Gunn’s Hill Five Brothers Cheese. With an assortment of yummy root vegetables it has plenty of flavour and the cheese is a Canadian Cheese Grand Prix category winner, so it will make sticking to your resolution easy.

Now, to find the perfect wine to accompany this hearty dish. Blue Mountain Chardonnay is a great pick to go with the cooler weather; solid and full-bodied, it has aromas of green apple and a hint of oak. And if you want something a touch dryer, Seresin Chardonnay is another must-try. Balanced, generous, and perfectly calibrated between toasty oak and generous tree fruit, it is a delight for all of the senses.

Glad I could share my delicious recipe and resolutions with you. Hopefully I’ve also inspired you to create some of your own; maybe start with something simple and fun, like adding a bit more pleasure to your day!

Roasted Vegetable Salad with Gunn’s Hill Five Brothers Cheese
Blue Mountain Chardonnay

2 lbs (1 Kg) carrots, peeled and cut into sticks
1 lb (450 g) parsnips, peeled and cut into sticks
2 cups (500 mL) celeriac, peeled and diced
½ onion, chopped
¼ cup (60 mL) sunflower oil, divided
Salt and freshly ground pepper
1/3 cup (75 mL) wine vinegar or cider vinegar
2 tbsp (30 mL) honey
¼ cup (60 mL) fresh parsley, chopped
1 apple, diced
8 oz (240 g) Gunn’s Hill Five Brothers cheese, grated
Seresin Chardonnay


Preheat oven to 425°F (220°C).

In a large bowl, mix carrots, parsnips, celeriac and onion, and coat with half of oil. Season with salt and pepper.

Spread onto a baking sheet and cook in the oven for 30–40 minutes or until vegetables are tender and golden. Remove from oven and let cool.

Transfer to a bowl, add remaining oil, vinegar, honey, parsley and apple.

Toss, adjust seasoning and reserve in refrigerator.

Just before serving, add the cheese.


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