A roasted parsnip salad – who knew that something could taste so fantastic. This fall and winter-inspired salad is made with oven-roasted parsnips, chickpeas, apples, spinach, walnuts and blue cheese. Tossed in a light Dijon dressing, this unlikely combination is simply fantastic!
A roasted parsnip salad makes a great holiday side dish
Although we are at the end of parsnip season, it’s not too late to find this deliciously sweet root vegetable at your local farmer’s market or supermarket. And you might just want to do that, since this is a fabulous salad to serve as a side dish for Easter (or Christmas for that matter).
Roasted parsnips are something I have gotten addicted to in salads. Especially spinach salads. Together with roasted carrots, red onion and even sweet potato, they are a great way to spruce up a winter salad.
I generally like to use smaller sized ones, as I find them to be more tender. And you can also leave the skin on them (organic of course) and just give them a good scrub before using. This is a personal choice. Sometimes I leave skins on young carrots and parsnips other times I peel them.
Tip for this Parsnip Salad with Chickpeas and Apple
So you might wonder why the apple is listed in the dressing ingredients. Well, this is because the apples get tossed in the dressing ahead of time. This stops them from oxidation (turning brown). We want a good looking salad!
Looking for more parsnip recipes?
How about trying my recipe for Oven-Roasted Parsnips and Carrots with Hazelnut Gremolata.
Parsnip Salad with Chickpeas, Apple, Walnuts & Blue Cheese
- 500 g parsnips, peeled, slice into equal-sized pieces
- 1 tablespoon extra-virgin olive oil
- 1 x 400 g can organic chickpeas, rinsed and drained
- 2 handful baby spinach or other tender salad leaves
- 80 g blue cheese, crumbled (I like Roquerfort)
- 60 g walnuts, lightly toasted and coarsely chopped (ca. 1/2 cup)
For the dressing:
- 1 garlic clove, minced
- 2 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1 tablespoon honey (or maple syrup)
- 4 tablespoons extra-virgin olive oil (60 ml)
- sea salt & freshly ground pepper, to taste
- 2 apples, peeled, cored and diced (1 cm)
Preheat oven to 400°F / 200˚C and line a baking sheet with parchment paper. Place the parsnips on the tray, drizzle with oil and toss to coat. Spread out in an even layer (trying not to crowd). Season with salt and pepper.
Roast in preheated oven for 25-30 minutes (depending on size), until tender and golden. For even cooking, toss through.
Place the garlic into a large mixing bowl and add the mustard, vinegar, cumin and honey (or maple syrup). Whisk together until well emulsified. Add the olive oil and whisk until well-combined. Season with salt and pepper, to taste.
Add apple to the dressing and toss to coat.
When the parsnips have finished roasting, let them cool for 5 minutes. Then add the them to the dressing bowl, along with the chickpeas and spinach.
Toss gently until everything is well coated. Check the seasoning and add more if needed.
Divide the mix between 2 plates, or transfer to a serving platter and crumble over the blue cheese and the walnuts. Enjoy!
- For the walnuts, heat a large skillet over medium-high heat. Add the walnuts to the hot, dry pan. They should be in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to lightly brown and they smell toasted; about 4-5 minutes.
- I like to use Braeburn or Wellant apples for this recipe.
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