Parsnip, Lentil & Bean Salad with Pomegranate [vegan] [gluten free]

Bursting with goodness this salad combines lentils, edamame and mung beans tossed in a maple dressing.

You can eat this Parsnip, Lentil & Bean Salad with Pomegranate warm or at room temperature. Bursting with goodness it combines lentils, edamame and mung beans tossed with parsnip in a sweet pomegranate and maple dressing.

This is a quick and easy recipe that you can make for lunch or dinner. Ideal also for a buffet or as a side dish.

One of your five-a-day, beans and pulses are also packed with low fat and high fibre proteins. Whether you follow a plant-based diet or not, eating more beans and pulses is essential to a healthy balanced diet.

A sprinkle of feta on top works also quite well if you prefer a vegetarian option.

Parsnip, Lentil & Bean Salad with Pomegranate [vegan] [gluten free]

Bursting with goodness this salad combines lentils, edamame and mung beans tossed in a maple dressing.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Vegan Recipes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Beans & Pulses, Christmas Recipes, Salads

Cuisine English

Servings 4 people

Calories 407 kcal

Equipment

• baking tray
• 2 saucepans
• mixing bowl

Ingredients

 

MetricUS Customary

 

1x2x3x

• 350 g parsnips
• 250 g frozen shelled edamame – thawed
• 100 g mung beans
• 100 g puy lentils
• 1 pomegranate
• 2 handfuls of rocket
• 1 garlic clove – crushed
• 1 tsp Dijon mustard
• 3 Tbsp olive oil + extra to roast parsnips
• 1 Tbsp maple syrup
• 1 Tbsp cider vinegar
• 1 Tbsp pomegranate molasses
• juice of 1 lemon
• 3 Tbsp finely chopped parsley
• salt & pepper

Instructions

 

• Preheat the oven to 220C/gas 7/ fan 200C.
• Peel the parsnip and cut into thick matchsticks. Spread on a baking tray. Drizzle with olive oil. Cook for around 20 minutes until golden.
• In the meantime heat some salted water in 2 separate saucepans. When the water is boiling add the lentils to one and the mug beans to the other. Cook until done (around 12-15 minutes for the lentils and 15-20 minutes for the mung beans). Check frequently as they still should have a bite.
• When done, drain well and set aside.
• While everything is cooking, make the dressing by mixing together crushed garlic, olive oil, vinegar, pomegranate molasses, maple syrup, lemon juice and Dijon mustard. Season to taste.
• When all is cooked mix the parsnips, mung beans, lentils and edamame in a salad bowl. Add the rocket, parsley and pomegranate seeds. Toss in dressing.
• Serve warm or a room temperature.

Nutrition

Serving: 200gCalories: 407kcalCarbohydrates: 72gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 35mgPotassium: 1101mgFiber: 22gSugar: 22gVitamin A: 53IUVitamin C: 29mgCalcium: 136mgIron: 6mg

Keyword bean, lentils, parsnip, salad

DID YOU MAKE THIS RECIPE? Leave a review in the comments below!

or share it on Instagram tagging @theflexitarianuk