Ravishing roots – two winter salad recipes

Even when it is frosty outside and the central heating is on overtime, I still yearn for the odd bowl of salad leaves. My healthily steamed vegetables are excellent but never as fresh tasting. But I am still a bit post Xmas porky and so I went in search of something that used seasonal root veg in a salad. Here’s two winter salad recipes that I discovered:

Warm Winter Salad of Roasted Root “Fries” with Shallot & Sherry-Maple Vinaigrette

I have always loved hot chips and cold salad leaves – it’s such a great combo. These somewhat healthier root veg chips are actually roasted and have varying textures. A warm shallot vinaigrette brings everything together. Make the vinaigrette ahead if you like and gently reheat it over medium-low heat before using.

Ingredients serves 4
1 lb sweet potatoes and 1lb potatoes, unpeeled and cut into batons
1 lb parsnips, trimmed, peeled, and cut into batons
75 ml extra-virgin olive oil
For the warm vinaigrette
75 ml extra-virgin olive oil
1 large shallot finely chopped
2 tbsp sherry vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
Mixed salad leaves (the more colourful the better)
30g chopped toasted pecans or walnuts (optional)

How to prepare
Preheat the oven to 450°F/230°C/gas 8. Line two large rimmed heavy-duty baking sheets with parchment. In a large bowl combine the sweet potato, potato and parsnip sticks with the olive oil and a good sprinkling of salt. Toss well, divide evenly between the prepared baking sheets and spread in a single layer. Roast until nicely browned and tender – about 35 minutes.

In a small nonstick pan, heat the olive oil over medium-low heat. Add the shallots and a good pinch of salt and cook, stirring occasionally for 7 – 8 minutes. Don’t overcook the shallots or they will become bitter. Remove the pan from the heat and let cool for 5 minutes. Add the sherry vinegar, maple syrup, mustard, thyme, 1/4 tsp salt and several grinds of pepper. Whisk until well blended.

Put salad leaves in a large mixing bowl and season with a sprinkle of salt and drizzle over 4 – 5 tbsps of the vinaigrette and toss. Share the leaves between four plates and top each with about 1 tbspn of nuts if using. Season the roasted “fries” with more salt, dress them very lightly by drizzling them with just 1 to 2 tbsp of the warm vinaigrette, and toss well. Then share between the four portions.

Recipe adapted from one by Elizabeth Petyon-Jones, author of Eat Yourself Young

Honeyed Winter Salad

This one contains 3 of your 5 a day and has lovely textures.

Ingredients serves 4
1 butternut squash, cut into thin wedges
2 red onion, halved and cut into wedges
4 parsnips cut into wedges
3 tbsp olive oil (try garlic or basil infused)
1-2 tbsp clear honey
1 small ciabatta, roughly torn into pieces
1 tbsp sunflower seeds, optional
225g bag leaf spinach
2 tbsp white wine vinegar
1 tsp Dijon mustard

How to prepare
Heat oven to 220C/fan 200C/gas 7. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 mins, turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further 5 mins or until toasted.

Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly. Serve immediately.

Recipe from BBC GoodFood Magazine, Feb 2006