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