For the Salad

50g kale, stems removed and shredded
handful of pomegranate seeds
180g baby parsnips
1 tbsp olive oil
1 tbsp honey

For the Dressing

2 tbsp olive oil
1 clove garlic, finely minced
1 tbsp honey
1 tbsp lemon juice
1/2 tbsp balsamic vinegar
Salt and pepper, to taste

For Garnish

Grated parmesan
Mixed nuts, chopped

Method

Wash the parsnips and scrub if needed, no need to peel them. Cut them into quarters and place them in a roasting pan with 1 tbsp olive oil and 1 tbsp honey. Toss well. Roast them in a 190°C oven for about 35-40 minutes. Remove from oven and allow to cool.

Mix all the salad dressing ingredients in a small bowl.

Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing.

Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.

Garnish with chopped nuts and grated parmesan.

Read more: Why is balsamic vinegar good for you?

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