PARSNIP, PUMPKIN AND WALNUT SALAD

May 11, 2012 Alison Lambert

this is a wonderful autumnal/winter salad full of roasted vegetables and freshly harvested nuts.

Serves 4

2-4 parnsips, peeled and cut into even sized rounds

300g pumpkin, peeled, de-seeded and cut into even sized pieces

2 sprigs thyme

4 cloves garlic, roasted

2-4 Tbsp good quality oil

Freshly ground pepper and salt

100g fresh walnuts

1-2 lettuces, washed well and drained

1 Tbsp Dijon mustard

5 Tbsp apple cider, red wine balsamic vinegar

1 tsp walnut oil

250 ml extra virgin olive oil, rice bran or rape seed oil

Method

Preheat the oven 180C on bake

Place a suitable tray in the oven to heat up.
Place the parsnips, pumpkin, garlic and thyme together in a bowl. Drizzle lightly with a little oil, season with salt and pepper and toss together to coat all the ingredients in the oil and seasoning.
Place the parsnips onto the preheated hot oven tray and roast for about 20 minutes, remembering to turn half way through cooking.

Add the walnuts to the same tray and roast until lightly golden (about 5 minutes). Remove from the oven and cool.

In a small bowl mix together the Dijon mustard, vinegar, walnut oil and extra virgin, season lightly and mix to combine.

Pick through the salad leaves, removing any tough stalks, and discoloured leaves. Try to avoid cutting the leaves with a knife as this will turn the leaves brown, tear with your fingers if needed. Place them into a suitable size bowl and add the cooked parsnips etc. Drizzle over the dressing and toss lightly with your fingers so every ingredient is coated in dressing.

Serve immediately - please note that if you want to get the salad prepared earlier do everything but do not add the dressing until right before service or your salad will go limp and eventually slimy looking.