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Warm root veg salad

Warm root veg salad


Adding warm, roasted ingredients makes salads twice as tempting on cooler days. The zingy dressing here is a perfect match for the lightly spiced root veg

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1457kj 349kcal
  • Fat
    Med 30%
  • Saturates
    Low 9%
  • Sugar
    Med 14%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 30g

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  • 3 tbsp rapeseed oil
  • 1 tbsp Co-op medium curry powder
  • 3 Co-op British carrots, shaved into ribbons with a vegetable peeler
  • 3 Co-op British parsnips, shaved into ribbons with a vegetable peeler
  • 2 Co-op wholemeal pittas, torn
  • 3 tbsp Co-op 0% fat Greek style natural yogurt
  • Zest and juice of 1 lime
  • 2 tbsp chopped flat leaf parsley
  • 100g bag Co-op mixed leaf salad
  • 45g hazelnuts, blitzed in a food processor or finely chopped
  • 25g sesame seeds
  • 100g pomegranate seeds


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Mix the oil and curry powder in a bowl, and toss through the carrot and parsnip ribbons
  3. Put the ribbons onto a baking tray and bake for 20 mins, until crisp,
  4. tossing occasionally and making sure they don’t burn
  5. Add the pitta pieces for the last 5 mins of cooking
  6. Meanwhile, mix the yogurt, lime zest and juice, and half the parsley to make a dressing; season
  7. In a serving bowl, toss together the salad leaves, hazelnuts and sesame seeds
  8. Add the roasted veg ribbons and pittas
  9. Drizzle with the dressing, and scatter with the pomegranate seeds and remaining parsley to serve

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