Winter may be comfort food time of year, but there is something about these dark, dismal and wintery months that makes me crave fresh, colourful and vibrant salads – a little something to perk up the grey!
I was lucky enough to find a horseradish root in the supermarket last week – I’ve wanted to buy one for ages but rarely see them for sale without going out of my way. Wow, what a flavour burst from such a unassuming parsnip-looking vegetable (is it a vegetable?). Horseradish is clearly best friends with soups and sauces, but I was more keen to find a salad that could carry its flavour. After much thinking and searching, this is the winter salad we ended up with (inspired by this delicious sounding salad by Sprouted Kitchen and also what I had hanging around in the fridge post Christmas).
Roasting the veg is essential for the flavour – we ate ours at room temperature which was lovely, but I reckon warm roasted vegetables would work just as well, if not better. The balsamic and horseradish gives a good twang to the dressing, and don’t be tempted to miss out the pomegranate seeds as the little bursts of sweetness are essential to this dish in my opinion. Who knew Brussels sprouts would work so well in a salad?
Winter Salad with Horseradish Dressing (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
serves 2 (multiply for more)
- 2 parsnips, peeled and cut into even sized cubes/batons
- 100g/approx. 10 brussels, halved
- 10-15 small cauliflower florets
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt and pepper
- 1 tsp sugar or honey
- 1/2 cup cannellini beans
- rocket, as much as desired
- handful of sunflower seeds, toasted
- handful of pomegranate seeds
for the dressing:
- 1 tbsp balsamic vinegar
- 3 tbsps extra virgin olive oil
- 1 tbsp honey/maple syrup
- 2 tbsps grated horseradish (or prepared horseradish, to taste)
- salt and pepper
– Preheat the oven to 200 degrees Centigrade/Gas Mark 6
– Place the sprouts, parsnips and cauliflower in a roasting dish, drizzle with the oil, balsamic, seasoning and honey/sugar and roast for about 30 minutes until golden and cooked through.
– Meanwhile, whisk together the dressing ingredients. Taste and adjust to own preference.
– When the vegetables have roasted, take out of oven and add the Cannellini beans. Toss with 1 tbsp of the dressing and let cool.
– Dress the leaves and vegetables with remaining dressing and arrange on plates.
– Scatter with the pomegranate and sunflower seeds.
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13 Responses
Looks divine!
My salad cravings are teaching epic proportions! I often want something warm, but I think a salad is in order for lunch today!
I agree, you can’t beat a salad! 🙂
That is gorgeous! And we have a bunch of parsnips in the fridge right now…
Parsnips, mmmm! 🙂
I roasted them with some watermelon radishes and tiny carrots from the farmer’s market. Yum indeed!
Mmmmmm
A wonderfully roasted mixed salad with a lovely dressing. 😃😃
Thank you x
Sounds wonderful! I’ve had a horseradish dressing before and it was lovely.
I love a bit of horseradish in many things – works great in sandwiches too!
I managed to snag some fresh horseradish myself, but beyond mash I’ve been struggling for ideas of what to do with it. I’ll definitely be trying your horseradish dressing!
Hope you do, it’s rather good 🙂