Roasted Parsnip And Apple Salad Recipe

Name: Roasted Parsnip And Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Medium Parsnips; Salt And Pepper; 2 Tablespoons Rapeseed Oil; 4 whole Dessert Apples, Cut Into Eighths, Cores Removed; 1-7/8 ounces, weight Lightly Toasted Pecans; 4 whole Handfuls Of Salad Leaves; _____; FOR THE DRESSING:; 1 clove Garlic, Crushed To A Paste; 1 teaspoon English Mustard; 2 teaspoons Clear Honey; 1 Tablespoon Lemon Juice; 4 Tablespoons Rapeseed Oil

Servings: persons

4 whole Medium Parsnips
Salt And Pepper
2 Tablespoons Rapeseed Oil
4 whole Dessert Apples, Cut Into Eighths, Cores Removed
1-7/8 ounces, weight Lightly Toasted Pecans
4 whole Handfuls Of Salad Leaves
_____
FOR THE DRESSING:
1 clove Garlic, Crushed To A Paste
1 teaspoon English Mustard
2 teaspoons Clear Honey
1 Tablespoon Lemon Juice
4 Tablespoons Rapeseed Oil

1
Preheat the oven to 190u00b0C. Peel the parsnips, quarter them and remove the woody core if necessary, then chop them into roughly 2cm pieces.
2
Put the parsnips on a large roasting tray, scatter with some salt and pepper and toss with the oil. Roast for 10 minutes, then take them out of the oven, give them a stir, add the apple pieces and return to the oven for about 15 minutes until tender and golden brown.
3
Meanwhile make the dressing by whisking all the dressing ingredients together. Check the seasoning. (The whisking is important here, stirring just won't cut it.) Also lay some pecans on a baking tray and place under the broiler for a minute or two so they are lightly toasted.
4
When the parsnip and apple pieces are cooked, transfer them to a bowl and toss them in the dressing.
5
Arrange the salad leaves on plates, top with the warm, dressed parsnip and apple, then finish off with the toasted nuts.
6
Serve and devour immediately!

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Medium Parsnips, Salt And Pepper, 2 Tablespoons Rapeseed Oil, 4 whole Dessert Apples, Cut Into Eighths, Cores Removed, and more.

Yes, Roasted Parsnip And Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Parsnip And Apple Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions