Sunday, April 11, 2010

Roasted Carrot & Parsnip Salad

Inspired by a dish I thoroughly enjoyed in San Fran, I decided to say goodbye to my beloved winter root veggies before embracing all the (equally beloved) spring and summer veggies! I wanted sweet, briny, and earthy flavors all in the same bowl, and though this worked as a main meal for me, it makes a great accompaniment to a veggie burger, a spring pea soup, or some fresh rosemary focaccia! If you can find currants, they'd really work well with this salad- I couldn't find currants in my grocery store and used cranberries instead.

The Whats:

* 1 large parsnip, peeled and cut into large chunks
* 2 large carrots, peeled and cut into large chunks
* 2 1/2 tbsp. extra virgin olive oil
* 1 tsp. herbs de provence
* salt and pepper to taste
* 3 cups spring salad mix (you can also use bagged spring mix salad if you like)
* 1/3 cup cranberries
* 1/4 cup capers
* 1 medium red onion, sliced
* 1/4 cup breadcrumbs

* Dressing: 2 tbsp. lemon juice, 2 tbsp. olive oil, dash of black pepper, pinch of tarragon

The Hows:

1) Preheat oven to 425 degrees. In a mixing bowl, toss parsnip and carrot pieces with the olive oil, salt & pepper, and herbs de provence until coated. Spread veggies over a parchment paper lined baking sheet.  Bake for about 40 minutes, stirring halfway through, until vegetables are very tender. Remove from oven and allow veggies 10 to 15 minutes to cool.

2) In a medium salad bowl, add the spring mix, cranberries, capers, and onion slices. Top with roasted veggies and toss once to just mix. Whisk together the lemon juice, olive oil, pepper, and tarragon in a small bowl, and pour over salad. Top salad with breadcrumbs and serve.

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