Chipotle Carrot and Parsnip Salad with Avo Dressing
By OcadoLife
Published on 28 December 2022
A hearty winter salad that adds some spice to a spread, this Chipotle Carrot and Parsnip Salad with Avo Dressing showcases root veg in a fresh and super-vibrant way. Created by food writer and stylist Saskia Sidey, its zingy flavours and creamy vegan-friendly dressing make it a real crowd-pleaser. If you’ve a taste for bright and beautiful winter salads, give Saskia’s Shredded Sprout Salad with Sumac and Cranberries a try too.Time and servings
1 hr 15 minsTotal time
8Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 500 g of carrots, halved then quartered into batons
- 500 g of parsnips, halved then quartered into batons
- 2 tbsp of extra virgin olive oil
- 4 chipotle chilli paste
- 3 tbsp of maple syrup
- 3 limes, juiced
- 1 avocado, flesh scooped out
- 0.5 garlic clove
- 15 g of coriander, plus sprigs to serve
- 100 g of watercress
- 100 g of mixed salad leaves
- 5 radishes, thinly sliced
- 2 salad onions, thinly sliced
- 2 jalapeño chillies, plus slices to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the carrots and parsnips in the oil, season and roast for 45 mins. Meanwhile, combine the chipotle paste, maple syrup and juice of 1 lime; set aside.Step 2
After 45 mins, pour half the chipotle mixture onto the vegetables, toss and then roast for 15 mins more, until caramelised and sticky. Remove from the oven and toss in the remaining chipotle mixture. Set aside to cool.Step 3
Make the dressing by blitzing the avocado, jalapeño chillies, garlic, coriander and juice of 2 limes together in a blender with 50ml water. Add a dash more water, if needed, to make a creamy, thick, drizzling consistency, then season.Step 4
To serve, make a bed of the watercress and salad leaves on a large platter, top with the carrots and parsnips, drizzle with the dressing, then layer up with radishes, salad onions, slices of jalapeño and extra coriander sprigs.