Christmas Veg Salad
A vibrant winter salad featuring crispy roasted root vegetables and potatoes nestled on a bed of fresh greens with a zesty mustard dressing.
10 min
Cook time
2
Servings
Easy
Difficulty
~1020
Calories
Nutrition (per serving)
1020
Calories · kcal
29
Protein · g
137
Carbs · g
39
Fat · g
Ingredients
- baking potatoes, peeled and cubed — 400g
- parsnips, peeled and chopped — 200g
- olive oil (extra virgin) — 3 tbsp
- mixed salad leaves — 100g
- chickpeas, drained (canned) — 200g
- Dijon mustard — 1 tbsp
- red wine vinegar — 1 tbsp
- maple syrup — 1 tsp
Method
- 1
Preheat your oven to 200C fan.
- 2
Place the cubed potatoes and parsnips on a large roasting tray, toss with 2 tablespoons of olive oil and a pinch of salt and pepper.
- 3
Roast for 30 minutes, then add the drained chickpeas to the tray and roast for a further 10-15 minutes until everything is golden and crispy.
- 4
While the vegetables roast, whisk together the remaining olive oil, Dijon mustard, red wine vinegar, and maple syrup in a small jar to create the dressing.
- 5
Divide the mixed salad leaves between two serving bowls.
- 6
Top the greens with the hot roasted vegetables and chickpeas.
- 7
Drizzle the dressing over the salad just before serving.
Why this works
The contrast between the hot, earthy roasted roots and the cool, crisp salad leaves creates a satisfying texture, while the tangy mustard dressing cuts through the starch of the potatoes.
Equipment
large roasting tray, mixing bowl, small jar, oven
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