Warm Roasted Parsnip & Leek Quinoa Salad

During the cooler months, i’m usually less inclined to crave a bowl full of raw vegetables (shock horror). So as the season changes, so too does my salad game! The template to a perfect winter salad (in my humble opinion) is one of sustaining comfort that is somewhat counterbalanced by a healthy dose of fibre and nourishment.

This salad is just that – parsnips and leeks are roasted low and slow with plenty of olive oil, rosemary and sage, then tossed through fluffy quinoa, finely shaved celery, toasted hazelnuts, sweet prunes, crumbled feta, coriander and dressed up in a bright and zingy apple cider vinaigrette. A beautifully balanced salad on it’s own, or made even better served beside a slow cooked lamb shoulder with tzatziki or whole baked fish.

Quick Sticks

Serves 2

Prep Time 10 Mins

Cook Time 40 Mins

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