Winter salads are definitely an exciting thing. This winter is the first time I have really looked into eating seasonally and it has opened up a whole new world when it comes to salads, something I always associated with the warmer summer months.
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If you are at home and have the time to roast a parsnip for this recipe, great! If not, you could use leftover roasted parsnips from your Sunday roast and have this salad cold the following day.
I don’t often take the time to make a salad dressing, but I thought this salad was worth making one for. It was nice to toss the dressing in the salad and have everything coated rather than just drizzling it over the top. This salad tastes like the winter. It is earthy and delicious, perfect for a light meal or to go along with a main meal.
Clean Eating Baby Kale, Parsnip & Chestnut Salad
- Yield: 1 Servings
This salad tastes like the winter. It is earthy and delicious, perfect for a light meal or to go along with a main meal.
- 1 Parsnip peeled and cut into chips
- 1/4 teaspoon Oil of choice
- 1/4 teaspoon Fresh Rosemary finely chopped
- 2 Handfuls Baby Kale
- 1 Celery Stalk sliced
- 1/2 small Red Onion sliced
- 1 handful Cooked Chestnuts
- 1 teaspoon Olive Oil
- 1/2 teaspoon Honey
- 1/2 teaspoon Wholegrain Mustard
- 1/2 teaspoon White Wine Vinegar
- Preheat the oven to 180*C.
- Place the parsnip chips, 1/4 teaspoon of oil and rosemary into a bowl and toss to combine.
- Place into a roasting tin and cook in the oven for 20-25 minutes.
- Once cooked, set aside and allow to cool for a few minutes.
- Prepare the dressing by whisking together the olive oil, honey, mustard and vinegar.
- Place all of the salad ingredients, including the parsnips and chestnuts into a mixing bowl and drizzle over half of the dressing. Toss to combine.
- Season to taste and add additional dressing if desired.