Maple Roasted Parsnip, Green Bean and Kale Salad

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Maple Roasted Parsnip, Green Bean and Kale Salad

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I just can’t get enough of root veggies at the moment and this warming festive salad is no exception!

Roasting your parsnips in coconut oil, garlic and maple syrup will leave you with a gorgeously sticky portion of slow release carbohydrates to give your energy levels a healthy boost. Worried about maple syrup? Don’t be, this is a fantastic sweet alternative made by boiling down the sap of the maple tree. Try to buy pure organic maple syrup, however you could also use honey in this recipe.

Green beans and kale mean that this salad will leave you glowing from the inside out. These vegetables are easier to digest when cooked and steaming is always my method of choice!

Enjoy this dish as a lunch, light dinner or even as a tasty side dish…

Good For


  1. Preheat the oven to 180 C.
  2. Cut the parsnips in half. Toss these in the melted coconut oil, salt and maple syrup. Crush the garlic clove and throw it over the veggies, then throw over the rosemary.
  3. Roast for 40 minutes until cooked through.
  4. Steam the green beans and kale for 3 minutes then pop them in the oven with the parsnips and roast for 3-5 minutes.
  5. Sprinkle over the chilli flakes and serve.

Images:  Holly Clark Photography

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