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Spiced parsnip and kale salad

Spiced parsnip and kale salad


This veggie and gluten free winter salad is packed with roasted parsnips and crunchy red cabbage.

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    936kj 225kcal
  • Fat
    Med 21%
  • Saturates
    Low 9%
  • Sugar
    Med 13%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 18g

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  • 1 tbsp Co-op Irresistible Fairtrade clear honey
  • 1 tsp each ground cumin, coriander and cinnamon
  • Zest and juice of 1 small orange
  • 2 tbsp Co-op extra virgin olive oil
  • 4 Co-op British parsnips, cut into wedges
  • 40g Co-op whole almonds, chopped
  • 160g pack Co-op British sliced curly kale
  • ¼ Co-op British red cabbage, shredded
  • 4 tbsp pomegranate seeds, to serve (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Make a dressing: whisk the honey, spices, orange zest and juice with the oil
  3. On a large baking tray, toss the parsnips in half the dressing and roast for 40 mins, until softened and lightly caramelised
  4. Add the nuts and kale for the last 5 mins, tossing to coat in the cooking juices 5. Transfer to a salad bowl and mix in the cabbage — and pomegranate seeds, if using. Serve with the remaining dressing

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