Roasted Parsnip and Pomelo Salad

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Roasted Parsnip and Pomelo Salad

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!

IMG_0701 crvparsnip salad

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!


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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.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (12)

See what other home cooks are saying about this recipe

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laura

Hi, I was wondering for how many people your recipe is? i find it amazing and I am dying to try it

A

Alexandra Shytsma

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?

C

Christa

This was a super yummy salad. Thanks for posting it!

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Stephanie

I only just started to play around with parsnips myself. They have such a unique flavor! This salad sounds amazing!

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Naturopathie by BM

I love this salad with the combination of vegetables & fruits. And the colours are so gays!

K

kristie {birch and wild}

I would never have thought to combine pomelo and parsnip, but now I must try it immediately! This looks so delicious!

A

Anya

So underrated yet so delicious! Thank you :)

K

Kimberly/TheLittlePlantation

Parsnips are underrated right? This is such a creative way to sue them Thanks for sharing this lovely recipe.

A

Amy @ Parsley In My Teeth

Such a unique combination of ingredients. Beautiful!

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Sécotine

Love this kind of salad ! And I’ll never have enough recipes with roasted parnsip !

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Natalia

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!

J

Jodi

Whata gorgeous salad! I love the flavor of roasted parsnips too! Just a whole lot of goodness in a a bowl! xx