Parsnip is a root vegetable that is distinguished by its off-white color and its strong resemblance to the carrot. It is a good source of Vitamin C, potassium, and fiber (one cup of sliced parsnip packs in 7 grams of fiber!). You can find parsnip on menus mashed, fried, boiled, or tossed into soups. While these are all great methods of preparing parsnip, my favorite way to cook them is by roasting them.
Roasting brings out the naturally delicious, sweet, and nutty flavor of the root vegetable. In this recipe, the sweetness of the parsnip and apple combined with the bitterness of the arugula, the crunchiness of the toasted pumpkin seeds, all tossed together with a honey Dijon mustard dressing, all come together nicely for a flavorful salad.
- 4 large parsnips, peeled, cut into ½ inch chunks or cubes
- Olive oil
- Salt and pepper
- 4 cups of raw arugula
- 1 gala apple, cut into matchsticks
- 1 ½ cups of shredded carrots
- 4 tbsp apple cider vinegar
- 2 tbsp honey
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- ½ cup of hulled pumpkin seeds
- Preheat oven to 400°F.
- Toss parsnip with a drizzle of olive oil and salt and pepper.
- Roast for 15- 20 minutes, until slightly browned. Set aside and let cool.
- While the parsnip is roasting, toast the pumpkin seeds. Place pumpkin seeds on a skillet over medium heat, stirring constantly until golden brown, about 3 minutes. Set aside.
- Whisk together the apple cider vinegar, honey, Dijon mustard, and olive oil in a small bowl and set aside.
- Assemble the salad by combining arugula, shredded carrot, apple, and parsnip in a bowl together and tossing with dressing. Divide salad on plates and garnish with toasted pumpkin seeds on top.
By Joanna Li, R.D. - Expert Dietician