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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel and trim the parsnips, then cut them into thin sticks, roughly 2-3 inches in length.

Step 3

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.

Step 4

Roast the parsnips in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and tender. Remove and let cool slightly.

Step 5

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.

Step 6

Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove and let cool.

Step 7

In a large salad bowl, combine the mixed greens, roasted parsnips, toasted walnuts, dried cranberries, and goat cheese.

Step 8

Drizzle the vinaigrette over the salad and toss gently to combine.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(816.9g)

Amount per serving	% Daily Value*
Calories	1545.7

Total Fat 111.3g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 32.0g
Cholesterol 54.6mg	0%
Sodium 2219.2mg	0%
Total Carbohydrate 119.7g	0%
Dietary Fiber 23.8g	0%
Total Sugars 53.6g
Protein 29.7g	0%

Vitamin D 0IU	0%
Calcium 362.4mg	0%
Iron 7.3mg	0%
Potassium 2304.2mg	0%

*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.

Source of Calories

Fat: 62.6%

Protein: 7.4%

Carbs: 29.9%