Roasted Carrot & Parsnip Salad

Carrot & Parsnip Salad

This is the perfect salad for autumn! This is our spin on a recipe that was shared with me by my ?friend, Tennille.

Parsnips contain potassium, fibre, Vitamin C and are a good source of folate.

Carrots are an excellent source of beta carotene which is converted into Vitamin A in the body, and is a source of folacin and fibre. One way to dress up this dish is the use heirloom carrots for a beautiful splash of colour!

Tips for making this salad

You can make the roasted vegetables in advance. One of the things our family has enjoyed is serving these roasted vegetables alone as a side! View our recipe for ?Roasted Carrots with Almonds & Garlic ? – it’s a keeper! This is a naturally colourful dish when you use heirloom carrots and the taste is ?!

Ingredients

For the roasted root vegetables:

  • Carrots, chopped (4 medium sized)
  • Parsnips, chopped (4 medium sized)
  • Garlic, minced (2 cloves)
  • Almonds, chopped (1/2 cup)
  • Olive oil (3 tbsp)
  • Salt & Pepper, 1 pinch each

For the salad dressing

  • Apple cider vinegar (preferably with mother) (2 Tbsp)
  • Honey, liquid (2 tsp)

For the other layers in the salad

  • Spring mix (6 cups)
  • Cranberries, dried and chopped (1/3 cup)
  • Feta cheese, crumbled (4 to 5 oz)

INSTRUCTIONS

For the roasted root vegetables:

  • In a large mixing bowl, mix together the chopped carrots, chopped parsnips, minced garlic, chopped almonds, olive oil and spices
  • Spread mixture out in a single layer on a sheet pan lined with parchment paper
  • Bake at 400 degrees F for 30 minutes

For assembling the salad

  • Cool roasted vegetable mixture to use on the finished salad.
  • Mix together the salad dressing and drizzle half of the mixture on the cooled, roasted vegetables
  • Layer the salad on a larger platter with the spring mix as the base, the 2nd layer is the roasted vegetable layer, the 3rd layer is chopped cranberries, the 4th layer is the crumbled feta cheese.
  • Immediately before serving, drizzle remaining salad dressing all over the salad and enjoy!

IF YOU ENJOYED THIS SALAD, TRY SOME OF OUR OTHER SALAD RECIPES:

Our Napa Cabbage Salad – tender cabbage with a sweet dressing and a crunchy baked salad topper

Our Cobb Salad – it’s full of fresh ingredients!

Our Greek Salad – a traditional Greek salad with a secret ingredient

IF YOU ENJOYED THIS SALAD, ALSO TRY OUR SALAD DRESSING RECIPES:

Our Homemade Caesar Salad Dressing – a creamy dressing without raw egg

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Carrot and Parsnip Salad ?

This is a roasted root vegetable salad with a sweet & tangy dressing that will be a repeat in your recipe rotation!

Roasted Vegetables

  • 4 medium sized Carrots, chopped
  • 4 medium sized Parsnips, chopped
  • 2 cloves Garlic, minced
  • 1/2 cup Almonds, chopped
  • 3 tbsp Olive oil
  • 1 pinch Salt & Pepper, each

Salad Dressing

  • 2 Tbsp Apple cider vinegar (preferably with mother)
  • 2 tsp Honey, liquid

Additional Salad Ingredients

  • 6 cups Spring mix
  • 1/3 cup Cranberries, dried and chopped
  • 4 to 5 oz Feta cheese, crumbled
  1. In a large mixing bowl, mix together the chopped carrots, chopped parsnips, minced garlic, chopped almonds, olive oil and spices

  2. Spread mixture out in a single layer on a sheet pan lined with parchment paper

  3. Bake at 400 degrees F for 30 minutes

  4. Cool roasted vegetable mixture to use on the finished salad.

  5. Mix together the salad dressing and drizzle half of the mixture on the cooled, roasted vegetables

  6. Layer the salad on a larger platter with the spring mix as the base, the 2nd layer is the roasted vegetable layer, the 3rd layer is chopped cranberries, the 4th layer is the crumbled feta cheese.

  7. Immediately before serving, drizzle remaining salad dressing all over the salad and enjoy!

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Thanks for being an awesome part of our community! xo Cheryl & Madi

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