Parsnip Salad

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 bunch watercress, thick stems plucked
  • 1 Gala or Red Delicious apple, cored and very thinly sliced
  • 2 small shallots, very thinly sliced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • 1/3 cup soybean or safflower oil
  • 2 teaspoons superfine sugar
Directions
  • Preheat oven to 400 degrees F.

  • Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.

  • Whisk together dressing ingredients and season, to taste, with salt and pepper.


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