Green salad with pan roast roots

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A winter warm cold salad that is a good combination of fresh leaves and hearty roots.

Serves 6


2 parsley roots
2 medium parsnips, 3 tbsp olive oi, salt and pepper to taste
200g mix of salad leaves; rocket, lamb’s lettuce (Mֳ¢che), watercress etc.
ֲ½ cup sunflower seeds, lightly roasted

For Dressing

4 tbsp virgin olive oil
Salt and freshly ground black pepper to taste
1 tbsp mustard
4 tbsp fresh lemon juice


Peel the root vegetables and slice them to thinn stripes lengthwise.
In a large bowl, mix the oil, salt and pepper and toss the root slices in the seasoned oil.
Heat a non-stick frying pan to medium heat and add the the roots, roast until soft with a golden colour on all sides. Set aside to cool a bit.
whisk all the dressing ingredients to a smooth salad dressing.
Arrange the leaves on a broad salad bowl, drizzel the dressing and toss gently.
Pile the roasted roots over the salad and scatter the sunflower seeds on top.
serve immediately.

about me
Galit Hahn

Galit Hahn

Certified natural nutritionist

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