Roasted Parsnip, Celery Heart, and Apple Salad Recipe

Name: Roasted Parsnip, Celery Heart, and Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered, if large); 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices; 1/2 cup celery leaves; 1 green apple, such as Granny Smith, cored, halved, and cut into 1/8-inch-thick wedges; Hazelnut Vinaigrette (recipe follows); 1/3 cup hazelnuts (about 1 ounce); 1/4 cup extra-virgin olive oil; 1 shallot, finely chopped; 1 tablespoon plus 1 teaspoon sherry vinegar; 2 teaspoons fresh lemon juice; Coarse salt; 1/4 cup hazelnut oil or light vegetable oil, such as canola; Freshly ground pepper; (makes about 3/4 cup)

Servings: persons

1 1/2 pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered, if large)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices
1/2 cup celery leaves
1 green apple, such as Granny Smith, cored, halved, and cut into 1/8-inch-thick wedges
Hazelnut Vinaigrette (recipe follows)
1/3 cup hazelnuts (about 1 ounce)
1/4 cup extra-virgin olive oil
1 shallot, finely chopped
1 tablespoon plus 1 teaspoon sherry vinegar
2 teaspoons fresh lemon juice
Coarse salt
1/4 cup hazelnut oil or light vegetable oil, such as canola
Freshly ground pepper
(makes about 3/4 cup)

1
Preheat the oven to 375F.
2
Toss the parsnips with the oil; season with salt and pepper.
3
Spread the parsnips in a single layer on a rimmed baking sheet.
4
Roast until golden brown and tender, about 30 minutes.
5
Let cool slightly on the sheet on a wire rack.
6
Divide the parsnips among 6 serving plates.
7
Put the celery hearts and leaves, apple, and 1/4 cup vinaigrette in a nonreactive bowl; season with salt and pepper.
8
Toss well, and arrange on top of the parsnips.
9
Preheat the oven to 375F.
10
Spread the hazelnuts in a single layer on a rimmed baking sheet.
11
Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes.
12
While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain).
13
Coarsely chop.
14
Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes.
15
Let cool slightly.
16
Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl.
17
Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified.
18
Season with salt and pepper.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 1/2 pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered, if large), 2 tablespoons extra-virgin olive oil, Coarse salt and freshly ground pepper, 1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices, and more.

Yes, Roasted Parsnip, Celery Heart, 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.

Roasted Parsnip, Celery Heart, and Apple Salad

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