Roasted Parsnip and Orange Salad [vegan] [gluten free]

Name: Roasted Parsnip and Orange Salad [vegan] [gluten free]
Prep time: 10 min
Total time: 30 min
Ingredients: 600g parsnips [1.3 lbs]; olive oil; 3 fresh sprigs of thyme; 75g pecan nuts [2.65 oz]; 1 orange (either blood orange or regular orange); FOR THE TAHINI DRESSING:; 1 Tbsp tahini; 5 Tbsp (dairy-free) yoghurt; 1 garlic clove (grated); 1 tsp ground cumin; 1/2 tsp ground cinnamon; 2-3 Tbsp lemon juice; 3 Tbsp water; 1 Tbsp maple syrup (or agave syrup or honey if vegetarian); TO SERVE:; handful of freshly chopped parsley

Published on January 18, 2021 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Soya-Free, Vegan

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Ingredients

600g parsnips [1.3 lbs]
olive oil
3 fresh sprigs of thyme
75g pecan nuts [2.65 oz]
1 orange (either blood orange or regular orange)
FOR THE TAHINI DRESSING:
1 Tbsp tahini
5 Tbsp (dairy-free) yoghurt
1 garlic clove (grated)
1 tsp ground cumin
1/2 tsp ground cinnamon
2-3 Tbsp lemon juice
3 Tbsp water
1 Tbsp maple syrup (or agave syrup or honey if vegetarian)
TO SERVE:
handful of freshly chopped parsley

Instructions

Preheat oven to 200C/fan 180C/gas 6.
Peel parsnips and cut into long sticks. Spread the parsnip sticks and thyme sprigs on a baking tray. Drizzle with some olive oil. Cook for 20mins, then add the pecan nuts to the tray and carry on cooking for another 8-10mins until parsnip is golden.
In the meantime make the tahini dressing by mixing together tahini, yoghurt, garlic, ground cumin, cinnamon, lemon juice, water, maple syrup, salt and pepper. Adjust seasoning and thickness to suit your own taste.
Peel the orange. Slice and cut into small chunks.
Once the parnsips are cooked, toss in the orange chunks and freshly chopped parsley.
Serve the salad straight away so it can be eaten warm with a generous drizzle of tahini dressing on top.