Roast parsnip and red onion salad

Roast parsnip and red onion salad

A true winter favourite, this roast parsnip salad has so much going for it: sweet roots, bitter leaves, sharp fruity orange and crunchy buttery walnuts.

Roast parsnip and red onion salad

If you’re looking for more wintery salads, take a look at our wonderful winter salad recipe collection. 

  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, oven time 30-35 min

A true winter favourite, this roast parsnip salad has so much going for it: sweet roots, bitter leaves, sharp fruity orange and crunchy buttery walnuts.

If you’re looking for more wintery salads, take a look at our wonderful winter salad recipe collection. 

Nutrition: For 4-6

Calories
262kcals
Fat
11.1g (1.6g saturated)
Protein
5.1g
Carbohydrates
28.7g (14.5g sugars)
Fibre
10.8g
Salt
0.2g

Ingredients

  • 6 medium parsnips, quartered lengthways and cored
  • 2 red onions, peeled and cut into 6-8 wedges 
  • 6 bay leaves
  • A few bushy rosemary sprigs
  • 3 tbsp extra-virgin olive oil 
  • Handful walnut halves
  • 2 medium oranges
  • 2 red chicory, leaves separated 
  • 2 tsp dijon mustard
  • Splash red wine vinegar
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Method

  1.  Heat the oven to 200°C/180°C fan/gas 6. Put the parsnips in a large roasting tin along with the onion wedges, bay leaves, rosemary, olive oil and plenty of salt and pepper. Tumble everything together, then roast for 25-30 minutes, turning the parsnips once or twice. When the parsnips are tender and golden
    and the onions have softened, throw in the walnuts and cook for 6-8 minutes more. 
  2. Meanwhile, carefully cut the base and top off each orange, then slice off the skin and pith with a sharp knife (put the orange on its base on a work surface, then slice off the skin in strips, carefully cutting down around the curve of the orange). Working over a bowl to catch any juice, segment the oranges, cutting carefully between each segment’s membrane. Reserve the segments and squeeze out any juice from the leftovers, then discard the pulp.
  3. Once the vegetables are ready, remove the tray and add the chicory leaves, mustard and vinegar. Using 2 large spoons, mix them into the warm parsnips so everything is dressed all over.
  4. Gently stir in the orange segments and the orange juice to taste. Transfer the salad to a serving platter and take to the table.

Nutrition

Calories
262kcals
Fat
11.1g (1.6g saturated)
Protein
5.1g
Carbohydrates
28.7g (14.5g sugars)
Fibre
10.8g
Salt
0.2g

delicious. tips

  1. Roast the vegetables, segment the oranges and make the dressing up to
    2 days ahead, then chill in separate containers. Reheat the vegetables and complete the recipe to serve.

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Recipe By

Gill Meller

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