Roasted Parsnip Salad

by Gina Solon


  • 4 medium-sized parsnips
  • Salt and pepper, to taste
  • 1-2 tablespoons olive oil
  • 1 head baby romaine lettuce, rinsed
  • 1/2 cup walnuts, chopped
  • 1/3 cup goat cheese
  • 1/4 cup currants
  • 4-5 medium shallots, peeled and cut into quarters
Roasted Parsnip Salad

Elizabeth Cecil

Preheat the oven to 425˚.
Peel the parsnips and cut them into quarters lengthwise, then into about 3 inch long segments. Toss with salt, pepper and olive oil. Roast on a cookie sheet for about 20-30 minutes, until crisp and slightly browned. On a separate sheet, toss the cut shallots with olive oil, salt and pepper. Roast them for 30-40 minutes until the edges are a bit charred and the shallot is very tender.
In a large shallow bowl, toss just the lettuce with the dressing first, then add in each salad component, leaving the walnuts for last.

Yield: 4 to 6 servings