Parsnip Salad
Elevate your salad game with this vibrant and hearty Parsnip Salad, a medley of roasted parsnips, mixed greens, toasted walnuts, tangy dried cranberries, and creamy goat cheese—all brought together with a zesty honey-Dijon vinaigrette. The oven-roasted parsnips, golden and caramelized, add a warm, earthy sweetness that perfectly complements the fresh, crisp greens and nutty crunch of the walnuts. A touch of tart from the cranberries and the creamy texture of goat cheese create an irresistible balance of flavors and textures. Quick and easy to prepare in just 40 minutes, this salad is not only a stunning side dish but also a satisfying light meal. Ideal for showcasing seasonal ingredients, this recipe is perfect for impressing guests or adding variety to your weekly menu.
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Recipe Information
Ingredients
- 4 medium parsnips
- 3 tablespoons extra-virgin olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups mixed salad greens
- 0.5 cups walnuts
- 0.25 cups dried cranberries
- 0.25 cups goat cheese
- 2 tablespoons lemon juice
- 1 teaspoons honey
- 1 teaspoons Dijon mustard
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and trim the parsnips, then cut them into thin sticks, roughly 2-3 inches in length.
Place the parsnip sticks on the baking sheet, drizzle with 1.5 tablespoons of olive oil, and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Toss to coat evenly.
Roast the parsnips in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and tender. Remove and let cool slightly.
While the parsnips are roasting, prepare the vinaigrette. In a small bowl, whisk together the lemon juice, honey, Dijon mustard, and remaining 1.5 tablespoons of olive oil. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove and let cool.
In a large salad bowl, combine the mixed greens, roasted parsnips, toasted walnuts, dried cranberries, and goat cheese.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 32.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 53.6 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
