Roasted Parsnip and Date Salad

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

Roasted Parsnip and Date Salad
Adapted from marthastewart.com
Roasted Parsnip and Date Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 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)

Directions

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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