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Warm and tender roasted parsnips, crunchy apple, and crispy pancetta all tossed together with some arugula dressed lightly in olive oil and lemon. It’s enough for two veggie-craving people to share for dinner or serve it as a side for four. Starting the parsnips on the stove helps develop a nice caramelization before they roast and soften in the oven. By the time they’re done you can have the rest of the salad ready to go.
Find it online: https://www.girlgonegourmet.com/roasted-parsnip-salad/