1 rating

Roasted Parsnip and Arugula Salad

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

“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


  • 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


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.