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Recipe

Roasted Parsnip, Potato, and Apple Salad with Walnuts

Scott Phillips

Servings: 2 as a main course, 4 as a side dish

Parsnips are the perfect winter vegetable for this sweet, nutty salad. Walnuts top off this dish with a satisfying crunch.

Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad

Ingredients

For the salad

  • 3/4 lb. red potatoes, cut into 3/4-inch dice
  • 1/2 lb. parsnips, peeled and cut into 3/4-inch chunks
  • 1/2 lb. red apples, cored and cut into 3/4-inch wedges
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 4 lightly packed cups mixed sturdy winter greens, torn or cut into bite-size pieces if large
  • 1/3 to 2/3 cup shaved Parmigiano-Reggiano
  • 1/4 cup toasted chopped walnuts

For the vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 1/3 cup thinly sliced yellow onion
  • Kosher salt
  • 1/2 to 1-1/2 tsp. chopped garlic
  • 2 Tbs. red wine vinegar
  • 1 Tbs. honey
  • 1 Tbs. fresh orange juice; more to taste
  • 1/2 to 1 tsp. finely grated orange zest
  • 1 to 2 tsp. finely chopped fresh thyme
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 5
      Sodium (mg): 690
      Carbohydrates (g): 38
      Fiber (g): 7
      Protein (g): 7

Preparation

Roast the vegetables

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • In a large bowl, combine the potatoes, parsnips, and apples with the oil and 1 tsp. salt. Toss well and transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheet. Transfer to a large bowl.

Make the vinaigrette

  • Heat the oil in a 8-inch skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
  • Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, orange juice, zest, thyme, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
  • Season to taste, adding more orange juice, salt, or pepper as needed.

Assemble the salad

  • Lightly season the greens with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.
  • Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the Parmigiano and walnuts. Serve right away, passing the remaining dressing at the table.

Reviews

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Reviews

  • CAFoodie2 | 03/16/2015

    Healthy yet hearty. An inspired combination, & very colorful! Satisfying enough for a main dish for dinner. Highly recommended.

  • Denisedr | 01/20/2015

    Made this last night and served it with roast chicken. Absolutely delicious. It would be great with kale greens, I think. Unfortunately my market was out of them so had to settle for a mix of spinach and arugula. Will definitely make again.

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