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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


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


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.


Rate or Review

Reviews (3 reviews)

  • AniaPlus3 | 04/29/2020

    This was absolutely delicious! The sharp but sweet dressing really makes this dish, and the combination of apples, parsnips and potatoes is really surprisingly good. Will definitely be making this again!

  • 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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