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Winter Leaf & Parsnip Salad With Walnuts

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Ingredients
  Parsnips 4 , sliced
  Vegetable oil 2 Tablespoon
  Walnut halves 4 Ounce (100 Gram)
  Chicory/Radicchio 3 Large, separated
  Mixed salad leaves 8 Ounce (200 Gram)
Directions

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.
Put all the leaves, parsnips and nuts into a large serving bowl.
Serve the vinaigrette 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Dish: 
Salad
Interest: 
Winter, Gourmet, Healthy
Restriction: 
Vegetarian
Ingredient: 
Parsnip
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (15 votes)