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Winter Leaf & Parsnip Salad with Walnuts Recipe
|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)|
Serving size: Complete recipe
Calories 1410 Calories from Fat 903
% Daily Value*
Total Fat 106 g163.3%
Saturated Fat 11.2 g55.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 123.3 mg5.1%
Total Carbohydrates 104 g34.6%
Dietary Fiber 34.4 g137.6%
Sugars 23.4 g
Protein 28 g56.2%
Vitamin A 206.3% Vitamin C 187.8%
Calcium 43.5% Iron 40.4%
*Based on a 2000 Calorie diet
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.