This healthy winter salad uses roasted root vegetables with warm spices, paired with nutrient-rich greens. It’s delicious on its own or goes well with roasted meats.
Ingredients:
150g beetroot, cut into thin wedges
300g parsnip, cut into 3cm cubes
2 tbsp olive oil
3 tsp ras el hanout (spice mix)
100g whole almonds
200g curly kale or cavolo nero, stems removed and roughly torn
2 apples, cored and cut into 2cm chunks or slices
30g dried cranberries
Salt and black pepper to taste
Extra virgin olive oil for serving
Method:
Preheat the oven to 200°C (180°C Fan/Gas 6).
Place the beetroot and parsnips on a large baking tray. Toss with olive oil, ras el hanout, salt, and pepper. Roast for 35–40 minutes, tossing halfway, until beetroot is tender and parsnips are golden brown.
While the vegetables roast, toast the almonds in a small pan over medium heat, stirring often. Once lightly browned, remove from the pan, let cool, and roughly chop.
Massage the kale in a large bowl with a pinch of salt for a few minutes until it softens. Add the almonds and apple pieces, and mix well.
When the roasted vegetables are done, let them cool slightly. Add them to the bowl with kale, along with the dried cranberries.
Drizzle with extra virgin olive oil, season with salt and pepper, and serve.