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Roasted Parsnip, Pear & Wensleydale Salad
Rated 5.0 stars by 1 users
Category
Mains,Salad
Cuisine
British
Author:
Emily Davenport
Servings
2 servings
Prep Time
10 minutes
Calories
349
A feel-good treat from the Dairy Diary 2021 - Roasted Parsnip, Pear & Wensleydale Salad.
Ingredients
- Parsnips 2 medium, peeled and quartered
- Chilli oil 1 tbsp plus 2 tsp extra
- Honey 1 tsp
- Soy sauce 2 tsp
- White wine vinegar 1 tsp
- Babyleaf salad 50g (2oz)
- Ripe pear 1 small, cored and sliced
- Mixed nuts 25g (1oz), chopped
- Wensleydale cheese 50g (2oz)
Directions
Preheat oven to 220°C/200°fan/Gas 7 and line a baking tray with baking paper. Coat parsnips with 1 tablespoon oil and roast on tray for 20 minutes or until tender. Mix remaining oil with honey, soy sauce and vinegar to make a dressing. Divide salad between two plates, scatter over roasted parsnips, pear slices and nuts. Drizzle with dressing and crumble over cheese. Serve immediately.
Nutrition
Calories 349, Fat 23.8 grams, Saturated Fat 6.7 grams
