This winter I rediscovered parsnips and have been roasting them weekly, unable to get enough of their unique, sweet flavor. Pomelo (the citrus) is in season right now, and Paloma (the daughter) and I like to play a game of who can find the biggest one at the Asian market. Some of them come almost as big as her head!
The earthy and grounded flavors of parsnips combine well with the bright and juicy pomelo in this salad, but feel free to use grapefruit or orange to get a similar effect if you don’t have access to a pomelo. Walnuts and raisins toasted and plumped in spicy coconut oil add a nice finish, full of warming flavors, perfect for winter. This salad is very simple to prepare, and the parsnips make it filling enough for a light lunch or dinner. Enjoy!
Roasted Parsnip and Pomelo Salad
3 large parsnips – scrubbed clean, cored, cut lengthwise into long wedges
coconut oil
sea salt and freshly ground black pepper
1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is
2 handfulls walnuts – roughly chopped
2 handful raisins
1 pomelo – segmented
4 cups baby spinach
1. Preheat oven to 400F (200C). Add 1tablespoon of melted coconut oil to parsnips, toss to coat thoroughly. Arrange them on a baking sheet, sprinkle with salt and freshly ground black pepper. Bake for 20 minutes, or until soft, flip at half time.
2. In a large bowl or in individual serving plates, combine spinach, roasted parsnips and pomelo segments.
3. In a medium pan, warm 2 tablespoons coconut oil over medium low heat, add paprika, large pinch of salt and walnuts. Toast for 5-7 minutes, until golden. Add raisins at the last couple minutes to plump them up. Spoon nuts, raisins and spicy oil over the salad. Serve immediately.
Jodi says
Whata gorgeous salad! I love the flavor of roasted parsnips too! Just a whole lot of goodness in a a bowl! xx
Anya says
Thank you Jodi, it’s a bowl of goodness indeed.
Natalia says
How beautiful this salad is! You are so good at combining fruits and vegetables and obtaining the most appealing salads!
Love that plate too! Prosto prelesti, Anya!
Anya says
Thank you Natalia :)
Sécotine says
Love this kind of salad ! And I’ll never have enough recipes with roasted parnsip !
Anya says
Thank you :)
Amy @ Parsley In My Teeth says
Such a unique combination of ingredients. Beautiful!
Anya says
Thanks Amy :)
Kimberly/TheLittlePlantation says
Parsnips are underrated right?
This is such a creative way to sue them
Thanks for sharing this lovely recipe.
Anya says
So underrated yet so delicious! Thank you :)
kristie {birch and wild} says
I would never have thought to combine pomelo and parsnip, but now I must try it immediately! This looks so delicious!
Anya says
Thank you Kristie!
Naturopathie by BM says
I love this salad with the combination of vegetables & fruits. And the colours are so gays!
Anya says
Thank you :)
Stephanie says
I only just started to play around with parsnips myself. They have such a unique flavor! This salad sounds amazing!
Anya says
Thank you Stephanie, parsnips are so often overlooked and it’s really a shame, they’re so tasty!
Christa says
This was a super yummy salad. Thanks for posting it!
Anya says
Thanks Christa!
Alexandra Shytsma says
Ooh, I love the pairing of bright citrus and earthy root vegetable here. Well done! Also, great plate – may I inquire where you found such a beauty?
Anya says
Hi Alexandra, the pink plate is from Anthropologie a few years ago.
laura says
Hi, I was wondering for how many people your recipe is?
i find it amazing and I am dying to try it
Anya says
Hi Laura. Serves 2-4.