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Roasted Parsnip Salad |

Roasted Parsnip Salad


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.



For the Salad

  • 4 ounces diced pancetta
  • 1 tablespoon olive oil
  • 3 large parsnips, peeled and cut into sticks
  • ½ tablespoon kosher salt
  • 45 handfuls of arugula
  • 1 green apple, cut into matchsticks
  • 1/4 cup grated Parmesan cheese

For the Dressing

  • Juice from ¼ lemon
  • 1 tablespoon olive oil
  • Couple pinches of kosher salt


  1. Preheat oven to 425 degrees.
  2. In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in a an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender.
  3. While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again.
  4. When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salads
  • Cuisine: American


  • Calories: 260
  • Sugar: 10.2g
  • Sodium: 1854.7g
  • Fat: 14.1g
  • Carbohydrates: 24.3g
  • Fiber: 5.9g
  • Protein: 11.2g

Keywords: roasted parnsips, parsnip salad