Arugula Salad with Rosemary Roasted Parsnips

Arugula Salad with Rosemary Roasted Parsnips

6

2 large parsnips, peeled and cut into ½-inch dice

1 tablespoon olive oil

2 teaspoons dried rosemary

¼ cup extra-virgin olive oil

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

4 ounces arugula

½ a head of radicchio, torn into bite-sized pieces

2 Cortland apples, cored and diced

¼ cup dried cranberries

½ cup toasted slivered almonds

¼ cup thinly shaved Parmesan

Roast the parsnips

Preheat the oven to 425°. Line a rimmed baking sheet with parchment paper.  


Pile the diced parsnips in a heap on the baking sheet, drizzle with the olive oil, and sprinkle with rosemary. Toss the parsnips to coat. Spread the parsnips in a single layer and cover the baking sheet tightly with aluminum foil to trap steam.  


Bake covered for 15 minutes, then carefully remove the foil, turn the parsnips over, and continue roasting uncovered until tender, about 10–15 more minutes. Set aside to cool just a few minutes until warm to avoid wilting the arugula.


Make the dressing

In a small jar with a tight-fitting lid, combine the ¼ cup extra-virgin olive oil, white wine vinegar, and mustard. Shake well and set aside.


Assemble the salad

In a large serving bowl, combine the arugula, radicchio, parsnips, apples, dried cranberries, and almonds. Pour about ¾ of the dressing over the salad and toss well. Taste and add more dressing, if desired. Scatter Parmesan across the top of the salad and serve immediately.

From Issue

No. 06 / Fall 2018

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4