Roasted Parsnip And Arugula Salad

Name: Roasted Parsnip And Arugula Salad
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

Picnic LA|March 23, 2016 3:22 pm EST

4 (1 ratings)

Print

“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

Servings

4

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

Directions

Preheat oven to 425 F
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.
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.
Transfer the salad to a serving bowl and top with the chevre cheese and a drizzle of honey.