Root vegetable salad recipe

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  • Serves 4
  • 10 mins to prepare
  • 208 calories / serving
  • Healthy
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Brought to us by chef and author Dean Edwards, this vibrant root vegetable salad is a delicious way to use up leftover veg from your Christmas side dishes. Top with sweet pomegranate seeds and feta for a refreshingly light Boxing Day lunch.

Make the dressing. In a small bowl, whisk together the lemon juice, harissa and oil, then season with a pinch of salt and pepper.

In a large bowl, toss together the parsnips, carrots and onion with the dressing. Put the spinach leaves on a serving platter and top with the vegetables and dressing. Scatter over the pomegranate seeds and feta and drizzle with extra olive oil to serve.

See more Christmas leftovers recipes 

This recipe comes from chef and author Dean Edwards and is part of our Christmas video series. We've asked some of our favourite chefs and foodies to share their recipes for creating the perfect festive food – from the ultimate southern fried turkey to sensational Boxing Day buffet recipes. Watch the full video here. 

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  • Ingredients

  • 300g (10oz) roasted parsnips
  • 300g (10oz) roasted baby carrots
  • 1 red onion, sliced (optional)
  • 4 large handfuls baby spinach
  • 1 pomegranate, seeds removed
  • 100g (3 1/2oz) feta cheese, crumbled
  • For the dressing

  • 1/2 lemon, juiced
  • 1 tsp harissa paste
  • 2 tbsp extra-virgin olive oil, plus extra to serve
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  • Energy 867kj 208kcal 10%
  • Fat 13.4g 19%
  • Saturates 4.7g 24%
  • Sugars 11g 12%
  • Salt 1g 17%

of the reference intake
Carbohydrate 16.5g Protein 6.2g Fibre 0.4g

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