ROASTED PARSNIP & CRANBERRY SALAD
RECIPE TYPE
Vegetarian, Salad
SERVES
8
Prep: 10 min
Cook: 15 min
Ingredients
2 large parsnips, well-scrubbed and trimmed
2 tbsp Longo's Mediterranean Extra Virgin Olive Oil
1/2 tsp each salt and pepper
1 pkg (142g) Longo's Organic Salad Greens such as arugula, spring mix, spinach or a blend (about 8 cups loosely packed)
1/2 cup Longo's Dried Cranberries
1/2 cup crumbled Longo's Feta Cheese (optional)
Vinaigrette:
1/3 cup Longo's Mediterranean Extra Virgin Olive Oil
2 tbsp Longo's Curato White Wine Vinegar
1 clove garlic, grated
1/4 tsp salt
Pepper to taste
Directions
Vinaigrette: Whisk oil, vinegar, garlic, salt and pepper until combined.
Cut each parsnip in half to make it easier to handle. Use a vegetable peeler to peel parsnips into strips, rotating as you go (once it becomes too hard to peel, you can chop or reserve the core for another purpose).
Toss parsnip strips with oil, salt and pepper. Spread evenly on baking sheet lined with parchment paper. Roast in preheated 400°F oven, stirring often, for 15 minutes or until golden. Cool to room temperature.
Toss greens with roasted parsnips, cranberries and vinaigrette in large salad bowl. Sprinkle with feta, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 1g | Fibre 2g |
Fat 13g | Sugar 6g |
Carbs 11g | Sodium 230mg |
