Winter Leaf & Parsnip Salad With Walnuts
This flavorful salad brings together the earthy sweetness of roasted parsnips, crunchy walnuts, and bitter chicory leaves for a delightful blend of textures and flavors. Topped with a tangy vinaigrette, this dish is perfect for a leisurely meal or as a side to complement your main course.
— Constant Cookbook
Ingredients
- 4 parsnips , sliced into 1cm rounds
- 2 tbsp vegetable oil
- 100g walnut halves
- 3 large heads chicory or radicchio, leaves separated
- 200g mixed salad leaves , such as baby spinach and watercress
- John Torode's vinaigrette (see below)
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 10 with other dishes
Nutrition
- Calories: 132 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.02 milligram of sodium
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