Parsnip Salad with Chickpeas, Apple, Walnuts & Blue Cheese
A spectacular tasting roasted parsley salad. Packed with flavour this dish also make a great side dish for holiday or special occasion. Serves 2 as a main salad or 4 as side.
Salad, Side Dish
500gparsnips,peeled, slice into equal-sized pieces
1tablespoonextra-virgin olive oil
1x 400 g can organic chickpeas,rinsed and drained
2handful baby spinach or other tender salad leaves
80gblue cheese,crumbled (I like Roquerfort)
60gwalnuts,lightly toasted and coarsely chopped (ca. 1/2 cup)
For the dressing:
1tablespoonred wine vinegar
1tablespoonhoney(or maple syrup)
4tablespoonsextra-virgin olive oil(60 ml)
sea salt & freshly ground pepper,to taste
2apples,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.