📝 About This Recipe
This elegant salad celebrates the humble parsnip, transforming its earthy, nutty profile through high-heat roasting until caramelized and tender. Paired with a luscious honey-infused vinaigrette, the natural sweetness of the root vegetable is balanced by the sharp bite of wild arugula and creamy goat cheese. It is a sophisticated take on a root vegetable salad that brings a touch of rustic warmth to any seasonal table.
🥗 Ingredients
For the Roasted Parsnips
- 1.5 pounds Parsnips (peeled and sliced into 1/2-inch thick batons)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly cracked)
- 3 sprigs Fresh Thyme (leaves stripped)
For the Honey Vinaigrette
- 2 tablespoons Wildflower Honey (local preferred)
- 3 tablespoons Apple Cider Vinegar (unfiltered)
- 1 teaspoon Dijon Mustard (smooth style)
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1 small Shallot (finely minced)
Salad Assembly & Garnish
- 5 ounces Wild Arugula (washed and dried)
- 1/2 cup Walnuts (toasted and roughly chopped)
- 1/3 cup Dried Cranberries (for a tart contrast)
- 4 ounces Goat Cheese (crumbled)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even browning.
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2
Prepare the parsnips by peeling them and cutting them into uniform batons, about 3 inches long and 1/2 inch thick. If the parsnips are very large, remove the woody core from the center.
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3
On a large rimmed baking sheet, toss the parsnips with 2 tablespoons of olive oil, kosher salt, black pepper, and fresh thyme leaves until thoroughly coated.
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4
Spread the parsnips in a single layer, ensuring they aren't crowded. Roast for 25-30 minutes, tossing halfway through, until they are golden brown and caramelized on the edges.
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5
While the parsnips roast, prepare the vinaigrette. In a small glass jar or bowl, whisk together the minced shallot, honey, apple cider vinegar, and Dijon mustard.
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6
Slowly drizzle in the 1/3 cup of olive oil while whisking constantly to create a stable emulsion. Season with a pinch of salt and pepper to taste.
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7
Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly darkened. Set aside to cool.
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8
Remove the parsnips from the oven and let them cool for about 5-10 minutes. They should be warm, but not piping hot, when added to the greens.
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9
In a large mixing bowl, lightly dress the wild arugula with 2 tablespoons of the vinaigrette, tossing gently to coat the leaves without wilting them.
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10
Add the roasted parsnips, toasted walnuts, and dried cranberries to the bowl. Drizzle with another tablespoon of dressing and toss once more.
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11
Transfer the salad to a large serving platter or individual plates.
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12
Top with crumbled goat cheese and a final sprinkle of flaky sea salt. Serve immediately while the parsnips still hold their warmth.
💡 Chef's Tips
Choose medium-sized parsnips; very large ones tend to have a tough, woody core that is unpleasant to eat. Don't skip the shallot in the dressing—it provides a necessary savory depth to balance the honey. If you don't like goat cheese, try shaved Pecorino Romano or creamy Feta for a different salty kick. Ensure the arugula is bone-dry before dressing to prevent a soggy salad. For an extra crunch, you can candy the walnuts with a little sugar and cayenne before adding them.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled Sauvignon Blanc or a dry Apple Cider. Serve alongside roasted chicken or a thick-cut pork chop for a complete autumnal meal. Add some sliced grilled steak on top to turn this into a hearty main course. Accompany with warm crusty sourdough bread to soak up any leftover honey vinaigrette.