Roasted Parsnip and Arugula Salad

Mix flavorful za'atar into your diet with this delicious salad
Contributor

“This salad makes wonderful use of sweet parsnips while they are still in season. Spicy wild arugula and Drake Family Farms goat cheese make it irresistible.” – Executive Chef Alex Resnick of PICNIC LA

4
Servings
104
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 medium parsnips, cut into medium-sized pieces
  • 2 Cups arugula
  • 2 Tablespoons olive oil
  • ¾ Cup dried apricots
  • ¼ Cup toasted sunflower seeds
  • ½ Cup crumbled chevre cheese
  • ½ Cup honey
  • ¼ red wine vinegar
  • 1 Tablespoon za’atar (find in Middle Eastern markets)
  • Kosher salt and black pepper to taste

Directions

Preheat oven to 425 F

Toss the parsnips with 2 tablespoons olive oil and a generous amount of salt and black pepper. Place on a baking sheet and roast in the oven for 25 to 30 minutes until the parsnips are tender and browned. Let them cool completely.

Add the parsnips to a large mixing bowl and add the arugula, apricots, sunflower seeds, honey, vinegar, and za’atar. Toss very well and season with a few pinches of kosher salt and black pepper.

Transfer the salad to a serving bowl and top with the chevre cheese and a drizzle of honey.

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
7g
29%
Carbohydrate, by difference
7g
5%
Protein
3g
7%
Vitamin A, RAE
119µg
17%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
109µg
100%
Calcium, Ca
161mg
16%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
111µg
28%
Iron, Fe
3mg
17%
Magnesium, Mg
50mg
16%
Niacin
1mg
7%
Phosphorus, P
66mg
9%
Sodium, Na
27mg
2%
Water
92g
3%
Zinc, Zn
1mg
13%

Parsnip Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Parsnip Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.