📝 About This Recipe
This sophisticated salad celebrates the dramatic contrast between the earthy sweetness of caramelized parsnips and the bold, bitter crunch of Italian radicchio. Roasted until tender and golden, the parsnips are tossed with charred radicchio leaves and bright pomegranate seeds for a vibrant play of textures and colors. Finished with a creamy maple-tahini dressing and toasted hazelnuts, it is a quintessential autumn dish that elevates the humble root vegetable to center stage.
🥗 Ingredients
The Roasted Vegetables
- 1.5 pounds Parsnips (peeled and sliced into 1/2-inch thick batons)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Honey (wildflower or clover)
- 4 sprigs Fresh Thyme (leaves removed and chopped)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Salad Base
- 1 large head Radicchio (Chioggia or Treviso, cut into 1-inch thick wedges)
- 2 cups Baby Arugula (washed and dried)
- 1/2 cup Pomegranate Seeds (for a pop of acid)
- 1/3 cup Hazelnuts (toasted and roughly chopped)
- 1/4 cup Flat-leaf Parsley (roughly chopped)
Maple-Tahini Dressing
- 3 tablespoons Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Maple Syrup (Grade A dark)
- 1 teaspoon Apple Cider Vinegar
- 2-3 tablespoons Warm Water (to thin the dressing)
- 1 clove Garlic (finely grated or minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a large mixing bowl, toss the parsnip batons with 2 tablespoons of olive oil, honey, chopped thyme, salt, and pepper until evenly coated.
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3
Spread the parsnips in a single layer on the prepared baking sheet. Ensure they aren't crowded so they roast rather than steam.
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4
Roast the parsnips for 20-25 minutes, tossing halfway through, until they are tender and have developed dark golden-brown edges.
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5
While parsnips roast, prepare the radicchio. Lightly brush the wedges with the remaining 1 tablespoon of olive oil and a pinch of salt.
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6
During the last 8-10 minutes of parsnip roasting, add the radicchio wedges to the same baking sheet. Roast until the edges of the radicchio are slightly charred and wilted.
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7
Make the dressing: In a small bowl or jar, whisk together the tahini, lemon juice, maple syrup, apple cider vinegar, and grated garlic.
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8
Gradually add warm water to the dressing, one tablespoon at a time, whisking constantly until it reaches a smooth, pourable consistency.
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9
Remove the vegetables from the oven and let them cool for about 5 minutes. You want them warm, not piping hot, so they don't completely wilt the arugula.
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10
In a large shallow serving bowl, create a bed with the baby arugula. Arrange the warm roasted parsnips and charred radicchio over the greens.
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11
Drizzle the maple-tahini dressing generously over the salad.
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12
Garnish with pomegranate seeds, toasted hazelnuts, and fresh parsley. Serve immediately while the roasted vegetables are still warm.
💡 Chef's Tips
Choose medium-sized parsnips; very large ones often have a woody, fibrous core that is difficult to eat. If the radicchio is too bitter for your taste, soak the cut wedges in ice water for 15 minutes before drying and roasting to mellow the flavor. For the best texture, toast hazelnuts in a dry pan over medium heat for 3-5 minutes until fragrant and the skins start to crack. Don't skip the warm water in the dressing; tahini can 'seize' and thicken when mixed with acid, and the water smooths it out perfectly. You can substitute the hazelnuts with walnuts or pecans if you prefer a different nutty profile.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a lightly oaked Chardonnay to complement the sweetness of the parsnips. Serve as a substantial side dish to roasted roast chicken or seared pork chops. Add 1/2 cup of cooked farro or quinoa to turn this into a hearty vegetarian main course. Crumble some goat cheese or salty feta over the top for an extra layer of creamy, tangy flavor. Serve with a side of crusty sourdough bread to soak up any leftover tahini dressing.