Kale and Parsnip Salad
An autumnal salad fit for Kings (and Queens!)
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 200C/180C Fan.
Step 2
Whisk together 2 tbsp olive oil and 1 tbsp maple syrup in a large bowl, add parsnip and toss to combine. Season generously. Transfer to a large baking tray and roast in the oven for 25-30 minutes until golden and starting to crisp at the edges.
Step 3
Meanwhile, remove kale leaves from stem and shred. Add to your now-empty large bowl and add 1 tbsp lemon juice, 1 tbsp olive oil and 3/4 tsp salt. Massage the kale for several minutes until they start to break down a little and tenderise.
Step 4
Prepare the tahini-maple dressing by whisking together tahini, 6 tbsp lemon juice, 2 tbsp water and remaining maple syrup. Season to taste.
Step 5
Toss kale in half the dressing and transfer to a large salad platter. Top with parsnip, pear, pecan nuts and red onion. Drizzle over remaining dressing and enjoy!
- Ingredients
- Based on 4 servings
-
0.5 Red Onion, thinly sliced 1x Sainsbury's Red Onions Loose -
100g Pecan Nuts, chopped 1x Sainsbury's Mammoth Pecans 100g -
200g Pear 1x Sainsbury's Conference Pears x4 -
2.5 Lemon, juiced 3x Sainsbury's Lemons -
45ml Olive Oil 1x Sainsbury's Olive Oil 250ml -
500g Parsnip, sliced lengthways into quarters 4x Sainsbury's Parsnips Loose -
4 tbsp Tahini 1x Al'Fez Middle Eastern Natural Tahini 160g -
1.5 tbsp Maple Syrup 1x Clarks Maple Syrup Pure Canadian 180ml
-
250g Kale, leaves picked and shredded 1x Sainsbury's Whole Leaf Kale 250g