Vegan Watercress & Caramelized Parsnip Salad

🛒 Ingredients

• #Main Ingredients;
• 200 g fresh watercress, tough stems removed
• 300 g parsnips (mandioquinha), peeled and cut into thick rounds or wedges
• 4–5 fresh figs, halved or quartered.. 50 g chopped walnuts or hazelnuts, toasted
• 1 tbsp olive oil for roasting.. Pinch of sea salt and black pepper
• #Vegan Dressing;
• 3 tbsp extra virgin olive oil.. 1 tbsp balsamic vinegar or apple cider vinegar
• 1 tsp maple syrup or agave nectar.. ½ tsp lemon juice
• Salt and freshly ground black pepper to taste

👩‍🍳 Instructions

1. 1

   Roast parsnips: Preheat oven to 190 °C (375 °F). Toss parsnip pieces with olive oil, salt, and pepper. Spread on a baking tray and roast for 18–20 minutes until tender and golden at the edges. Set aside to cool slightly.

2. 2

   Toast nuts: Dry‑fry the chopped nuts in a small pan over medium heat for 2–3 minutes until fragrant, stirring often. Remove and cool.

3. 3

   Make dressing: Whisk together olive oil, vinegar, maple syrup, lemon juice, salt, and pepper until smooth and emulsified.

4. 4

   Assemble: Arrange fresh watercress on a platter. Top with warm roasted parsnips, fresh figs, and toasted nuts.

5. 5

   Serve: Drizzle generously with the dressing just before eating; toss lightly if desired. Enjoy while the parsnips are still warm for the best flavour contrast.