My first salad recipe is perfect for a starter or a party nibble - as my first Christmas as a veggie looms I'll definitely be recreating these to share with friends and family as they are so easy to make, don't require cooking and are super tasty. Chestnuts have a mild nutty taste which goes so well with goats cheese and cranberries add a sweet, Christmassy touch.
1 can chestnuts (240g) - 75g dried cranberries (3/4 pack) - 150g soft goats cheese - 1 bag Florettes superfood salad
Blend the chestnuts (leaving a few whole for decorating the salad) until they are ground down into powder, add the cranberries and blend again until a crumbly dough forms. Add to a mixing bowl and mix with the soft goats cheese. Form into balls and serve on a bed of Florette super food salad leaves, sprinkling the whole chestnuts and a few dried cranberries on top.
My second salad uses traditional Christmas veg - it's suitable for vegans and a great side dish for sharing.
Maple Cranberry Christmas Veg
Parsnips - baby carrots - maple syrup - cinnamon - dried cranberries - Florette baby kale (adjust quantities for how many people you are serving for - no weighing / measuring needed)
Chop parsnips, drizzle with oil and roast for 20 minutes, add the carrots and sprinkle over the cinnamon, a glug of maple syrup and a small handful of dried cranberries and roast for another 15-20 minutes until cooked. Serve on a bed of baby kale.
I felt like such a domestic goddess for these - until this year I'd never really cooked anything and using the oven still feels a little scary but maybe all my watching of Food Network has paid off!