This is a light and delicious salad. Serves 4 as a side or 2 as a main.
Heat the oven to 180C.
Pour 2 tbsp maple syrup/honey and 2 tbsp oil over the parsnips and coat well. Spread onto a baking tray and roast in the oven for about 35 mins, until browned and a bit crunchy.
Meanwhile make the dressing by whisking together the olive oil, maple syrup/honey, lemon, vinegar, crushed garlic and salt, pepper and cinammon to taste.
Prepare the kale by removing the stems and ribs and roughly chopping into bite-sized pieces. Toss in the vinaigrette and leave to sit, so the vinegar and citrus can soften the kale.
Once the parsnips are roasted, arrange over the kale, sprinkle the apple pieces and toasted nuts on top and serve.
3 medium parsnips, cut into sticks
Half a bag of cavolo nero or red russian kale, or a mix
1 apple, cut into small cubes (or pomegranate seeds, if you prefer)
1/4 cup toasted nuts - almond, hazelnut or walnut would work well
4 tbsp olive oil
1 garlic clove crushed
3 tbsp maple syrup, honey or agave
2 tsp cider vinegar
juice of half a lemon
pinch of ground cinnamon
salt and pepper