While a salad may not sound like winter food, it can be!
Warm salads are not only delicious, but provide plenty of nutrients while we aim to stay healthy.
Here’s our recipe for a Warm Winter Salad with Roast Veg 🥗
2 large carrots, cut into chunks
3 large parsnips, cut into chunks
½ large celery root, peeled and cut into chunks
¼ cup olive oil
Kosher salt and freshly ground pepper
1 garlic clove, grated
Small pinch of smoked paprika
4 large eggs
600g arugula or lettuce, cut or torn into bite-size pieces and washed
4 tablespoons Whole Grain Mustard and Walnut Vinaigrette
½ cup toasted almonds, coarsely chopped
Flaky sea salt (for serving)
- Preheat the oven to 230°C. Roast the carrots, parsnips, and celery with some oil and salt and pepper for 25 – 30 minutes until tender.
- Bring a pot of water to the boil and poach the eggs. They should still be slightly runny, so cook them for around 3 minutes each.
- Combine the garlic and paprika with the roast vegetables.
- Toss the greens with the vegetables and the dressing. Top each salad with an egg, almonds, and sea salt.