This healthy winter salad celebrates seasonal root vegetables roasted in warming spices, paired with nutrient-dense greens. It's great on its own or makes a perfect pairing for roasted meats.

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Place the beetroot and parsnips on a baking tray, drizzle with olive oil and sprinkle with ras el hanout. Season with salt and pepper, then toss to coat. Roast in the oven for 40 minutes, turning halfway, until tender.
3. While the vegetables are roasting, heat a dry frying pan over medium heat and toast the almonds until golden brown. Set aside.
4. Once the vegetables are cooked, remove from the oven and allow to cool slightly. In a large bowl, combine the roasted vegetables, kale or cavolo nero, apple chunks or slices, cranberries, and toasted almonds.
5. Drizzle with extra virgin olive oil, season with salt and freshly ground black pepper, and toss everything together until well combined.
6. Serve the salad warm or at room temperature, adjusting seasoning if needed.