ROAST PARSNIP & CHESTNUT SALAD

Roast parsnip & chestnut salad image

A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.

Provided by Good Food team

Time 40m

Number Of Ingredients 6

Ingredients

500g parsnip , quartered
1 tbsp olive oil
200g pack cooked and peeled whole chestnut
2 rosemary sprigs, roughly chopped
1 tsp clear honey
140g bag mixed salad leaf (we used watercress, rocket & spinach)

Steps:

Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.

Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium