Served warm with a generous drizzle of creamy tahini dressing, crunchy pecans and freshly chopped parsley, this Roasted Parsnip and Orange Salad makes a delicious appetizer, lunch or light dinner.
The quantities for this dish are enough to serve two people as a main course or four people as an appetizer.
The parsnips are simply roasted in the oven with olive oil, thyme and some pecan nuts. While the vegetables are cooking you can prepare the tahini dressing adjusting if needed, the seasoning and thickness of the dressing to suit your own taste with water and lemon juice.
I love the gorgeous glow of blood orange for this dish but if you cannot find any you can just use a regular orange.
For a non-vegan option, you can substitute the dairy-free yoghurt with some conventional yoghurt and the maple syrup with honey.
The Roasted Parsnip and Orange Salad recipe was inspired by this Roasted Carrot & Parsnip Salad recipe below which we had on repeat during last year’s spring lockdown.
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I love the sweetness of parsnips which makes them ideal for salads and soups. If you are looking for additional recipe inspiration check out my Parsnip Recipe section where you will find many more seasonal ideas such as my Curried Leek & Parsnip Soup, Curried Root Vegetable Casserole, or Parsnip, Lentil & Bean Salad with Pomegranate.