Winter leaf & parsnip salad with walnuts

200 kcal or less 30-60 minutes chicory dressing mains make ahead mixed salad leaves parsnip parsnips radicchio salad side salad vinaigrette vinaigrettes walnut walnuts winter salad

N/A

Serves 10 with other dishes

Source

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)

Method

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.