Roast parsnip and red onion salad

Roast Parsnip and Red Onion Salad

This Roast Parsnip and Red Onion Salad is a delightful blend of sweet and savory flavors, perfect for a cozy autumn meal. The caramelized edges of the roasted parsnips and onions add depth, while a tangy dressing brings everything together. It’s a simple yet elegant dish that can be served as a side or a light main course.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 4 medium parsnips, peeled and cut into wedges
• 2 large red onions, cut into wedges
• 3 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Mixed salad greens (about 4 cups)
• 1/4 cup toasted walnuts
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the parsnip and red onion wedges with 2 tablespoons of olive oil, salt, and pepper in a large bowl.
3. Spread the vegetables evenly on a baking sheet.
4. Roast in the oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
5. Whisk together the remaining olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl to make the dressing.
6. Arrange the mixed salad greens on a serving platter.
7. Top with the roasted parsnips and onions, toasted walnuts, and crumbled feta cheese.
8. Drizzle the dressing over the salad just before serving.

Additional Notes

For a vegan version, omit the feta cheese or substitute with a plant-based alternative. You can also add roasted chickpeas for extra protein.

Nutritional Information

Estimated per serving: 250 calories, 15g fat, 30g carbohydrates, 5g protein, 5g fiber.

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