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

Parsnip, Lentil & Bean Salad with Pomegranate

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Beans & Pulses, Christmas Recipes, Salads
Cuisine English
Servings 4 servings
Calories 408 kcal

Equipment

oven tray
2 saucepans
mixing bowl

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

Serving: 1servingCalories: 408kcalCarbohydrates: 72gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 37mgPotassium: 1118mgFiber: 22gSugar: 22gVitamin A: 310IUVitamin C: 33mgCalcium: 140mgIron: 6mg

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/