Winter leaf & parsnip salad with walnuts
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 10 with other dishes
Skip to ingredients
- 4 parsnipssliced into 1cm rounds
- 2 tbsp vegetable oil
- 100g walnuthalves
- 3 large heads chicoryor radicchio, leaves separated
- 200g mixed salad leavessuch as baby spinach and watercress
- John Torode's vinaigrette(see below)
Nutrition: per serving
- kcal132
- fat10g
- saturates1g
- carbs8g
- sugars4g
- fibre3g
- protein3g
- salt0.02glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
step 2
Put all the leaves, parsnips and nuts into a large serving bowl.
step 3
Make the vinaigrette according to the recipe below and serve on the side – this way your guests can add their own dressing, and your salad won’t go soggy if it’s not eaten straight away.
