Hearty Sweet Potato & Parsnip Salad Bowls
with Creamy Chive Dressing & Toasted Walnuts
Cooking time
30 minutes
Servings
2/4
Calories
770 /serving
Why not put the roots on top for a change? Bite-size pieces of sweet potatoes and parsnips give this salad the bite it needs to carry a cold-weather meal. You’ll roast the veggies in our Zested Peppers seasoning, an enticing blend with orange peel, sesame seeds, dill and basil. Iceberg lettuce creates moist and crisp counterpoints, while freshly toasted walnuts come in for a rich crunch. A tangy sour cream dressing studded with chives brings it all together as a gorgeous whole.
We will send you:
- 450g Sweet potatoes
- 1 Bunch of chives (or garlic chives)
- 200g Parsnips
- 1 Iceberg lettuce
- 45ml Mayonnaise
- 25g Chopped walnuts
- 15ml Champagne vinegar
- 25g Croutons
- 43ml Sour cream
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Egg, Milk, Sesame, Sulphites, Walnuts, Wheat
You will need:
Large pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
7 g
Sodium
460 mg
Total Carb
80 g
Sugars
19 g
Protein
12 g
Fibre
13 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. Peel and halve the parsnips lengthwise (quarter if very large); cut on an angle into ½ inch pieces. On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender. Set aside to cool.
Mise en place
Meanwhile, roughly chop the lettuce, discarding the root end. Thinly slice the chives.
Toast the walnuts
Heat a large, dry pan on medium. Toast the walnuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant; season with S&P.
Make the dressing
In a medium bowl, combine the mayo, sour cream, chives, ½ the vinegar, the remaining spices, 1 tbsp water (double for 4 portions) and S&P.
Make the salad & serve
In a large bowl, combine the lettuce, ½ the vegetables, the remaining vinegar, 2 tbsp olive oil (double for 4 portions) and S&P. Divide the salad between your bowls. Top with the remaining vegetables, the croutons and walnuts. Drizzle with the dressing. Bon appétit!
