Roast parsnip & chestnut salad

A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.

  • Prep:5 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 131
  • fat 3g
  • saturates 1g
  • carbs 3g
  • sugars 8g
  • fibre 7g
  • protein 3g
  • salt 0.1g


  • 500g parsnips, quartered
  • 1 tbsp olive oil
  • 200g pack cooked and peeled whole chestnuts
  • 2 rosemary sprigs, roughly chopped
  • 1 tsp clear honey
  • 140g bag mixed salad leaves (we used watercress, rocket & spinach)


  1. Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.

  2. Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.

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