Roasted parsnip and arugula salad
Discover the perfect balance between sweet and peppery in this delightful roasted parsnip and arugula salad. A unique culinary experience awaits!
Ingredients:
- 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
Instructions:
- Preheat your oven to 220 °C.
- Mix the parsnips with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet and bake in the preheated oven for 25 to 30 minutes until they become soft and golden. Allow them to cool down completely.
- Combine the parsnips with arugula, apricots, sunflower seeds, honey, vinegar, and za'atar in a large mixing bowl. Mix thoroughly and season with some kosher salt and black pepper.
- Transfer the salad to a serving bowl. Sprinkle chevre cheese on top and drizzle with a bit of honey before serving.
Summary:
- Calories: 2060 kcal
- Fat: 68 g
- Protein: 39 g
- Carbs: 356 g
- Potassium: 4681 mg
- Magnesium: 427 mg