This Parsnip, Lentil & Bean Salad with Pomegranate is a delicious mix of hearty, sweet, and fresh flavours. Packed with plant-based protein and gluten-free, this vibrant salad makes a delicious light meal or a colourful side.
Parsnip, Lentil & Bean Salad with Pomegranate – Hearty & Vibrant
This Parsnip, Lentil & Bean Salad with Pomegranate is packed with protein-rich lentils, edamame, and mung beans. The roasted parsnips add a lovely caramelised sweetness, while the pomegranate and maple dressing brings just the right amount of sweetness and tang. Whether you enjoy it warm or at room temperature, this salad will leave you feeling nourished and satisfied.
Whether you need a quick weekday lunch, a light dinner, or a colourful side dish, this salad has you covered. This recipe is super easy to throw together. It’s a simple way to load up on goodness without spending hours in the kitchen.
One of your five-a-day, beans and pulses are packed with low fat and high fibre proteins, making this recipe a great meal option for any diet—whether you are flexitarian, vegan, vegetarian, or just trying to eat more wholesome foods.
Want to mix things up? A sprinkle of crumbled feta on top adds a creamy, salty contrast for a vegetarian twist. However you serve it, this salad is bright, flavourful, and guaranteed to become a favourite.
Other Salad Recipes To Try
- Vegan Potato Salad
- Fennel and Apple Salad
- Heirloom Tomato Salad
- Lentil Tabbouleh
- Spring Soba Noodle Salad with Crispy Tofu
I hope you enjoy this parsnip, lentil & bean salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Parsnip, Lentil & Bean Salad with Pomegranate [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/11/Parsnip-Lentil-Bean-Salad-with-Pomegranate-vegan-gluten-free-by-The-Flexitarian-1-300x300.jpg)
Parsnip, Lentil & Bean Salad with Pomegranate
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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.350 g parsnips
- 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.100 g puy lentils, 100 g mung beans
- When done, drain well and set aside.
- While everything is cooking, make the dressing by mixing together Dijon mustard, vinegar, olive oil, pomegranate molasses, crushed garlic, maple syrup, lemon juice. Season to taste.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, salt & pepper, juice of 1 lemon
- 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.250 g frozen shelled edamame – thawed, 1 pomegranate, 2 handfuls of rocket, 3 Tbsp finely chopped parsley
- Serve warm or a room temperature.
Nutrition
Find this recipe online:
Parsnip, Lentil & Bean Salad with Pomegranate
https://theflexitarian.co.uk/recipe-items/parsnip-lentil-bean-salad-with-pomegranate-vegan-gluten-free/
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