Vintersallad med löv och palsternacka och valnötter

👩‍🍳 Gör så här

1. 1
   Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
2. 2
   Put all the leaves, parsnips and nuts into a large serving bowl.
3. 3
   Make the vinaigrette according to the recipe below and serve on the side – this way your guests can add their own dressing, and your salad won’t go soggy if it’s not eaten straight away.