Roasted Parsnip Salad
A fresh way to upgrade your parsnips! 🥗Serves 3
Girl Gone Gourmet
30 minutes
Ingredients
For the salad
4 ounces (113 grams) diced pancetta, or bacon pieces
1 tablespoon olive oil
3 large parsnips, peeled and cut into sticks
½ tablespoon kosher salt
4–5 handfuls of arugula
1 green apple, cut into matchsticks
1/4 cup grated Parmesan cheese
For the dressing
Juice from ¼ lemon
1 tablespoon olive oil
Couple pinches of kosher salt
Method
- Preheat oven to 425 degrees.
- In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in a an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender.
- While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again.
- When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.