Roasted Parsnip And Arugula Salad

Roasted Parsnip And Arugula Salad
4 from 1 ratings
“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 cup arugula
  • 2 tablespoon 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
  1. Preheat oven to 425 F
  2. 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.
  3. 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.
  4. Transfer the salad to a serving bowl and top with the chevre cheese and a drizzle of honey.