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Roasted Parsnip and Date Salad


I got this recipe in a small booklet that came with my Martha Stewart Living magazine.

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  • 2 pounds parsnips, peeled and cut into 3-inch pieces, halved or quartered if large
  • 5 T extra-virgin olive oil, divided
  • 4 sprigs fresh thyme
  • coarse salt and ground pepper
  • 1 small head escarole, leaves torn (about 7 cups) or can use Romaine
  • 1/2 cup chopped dates (preferably Medjool)
  • 3 T fresh lemon juice
  • 1/2 cup crumbled feta (2 oz)


Adapted from


Step 1

Preheat oven 425

On a rimmed baking sheet, toss parsnips with 2 T oil, the thyme, and 1/2 tsp. salt, and spread in an even layer. Roast, until golden brown and tender, about 40 minutes, flipping halfway through. Let cool.

Toss parsnips with lettuce, dates, lemon juice, remaining 3 T olive oil, and the cheese. Season with salt and pepper.


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