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Parsnip salad on a plate with small radicchio leaves on the background to the right hand side.

Roast Parsnip and Radicchio Salad - AU Cups

Robyn
This roast parsnip and radicchio salad is the most delicious and simple winter salad! Sweet roasted parsnips, bitter radicchio and crunchy hazelnuts are drizzled with a mustard vinaigrette to create a salad that is the most delicious side to grilled meats, fish or vegan pasta dishes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, Side Dish
Cuisine International
Servings 4 people
Calories 314 kcal

Equipment

  • 1 baking tray / baking sheet

Ingredients
  

  • 3 parsnips peeled
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • ⅓ c hazelnuts
  • ½ head radicchio

Mustard Vinaigrette

  • 2½ tablespoons olive oil
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 teaspoon dijon mustard
  • salt
  • black pepper

Instructions
 

Roast The Parsnips

  • Preheat the oven to 180℃ fan / 200℃ / 400℉
  • Line a baking tin with baking paper.
  • Slice the parsnips in half widthways, then slice the narrow piece into half lengthways and the fatter piece into quarters lengthways.
  • Place them on the lined baking tin, drizzle with olive oil and season with salt and black pepper.
  • Roast for 30-40 minutes, until tender.

Roast The Hazelnuts

  • Meanwhile, tip the hazelnuts onto a small baking tray and spread out into an even layer. Place in the oven and roast for 5 minutes, until fragrant and their skins have started to crack.
  • Cool slightly, then when cool enough to handle, gently rub them with a clean tea towel or some kitchen paper towel to remove their skins. Roughly chop and set aside.

Make The Mustard Vinaigrette

  • Place the olive oil, sherry vinegar and dijon mustard into a small bowl or jam jar. Season with salt and black pepper, then whisk or shake to combine.

Assemble The Salad

  • Take any core out of the radicchio, separate the leaves and place them on a large serving plate.
  • Top with the roasted parsnips, then sprinkle over the chopped hazelnuts.
  • Drizzle over the vinaigrette and serve straight away.

Notes

INGREDIENTS NOTES AND SUBSTITUTIONS
  • Parsnips - choose small to medium sized parsnips, and avoid ones that look wrinkly.
  • Radicchio - this bitter leave is delicious against the sweetness of the parsnips. Substitute with Belgian endive or rocket (arugula).
  • Hazelnuts - or substitute with walnuts or pecans.
 
MAKE AHEAD / STORAGE
The dressing can wilt the radicchio and turn it brown, so I recommend mixing together just before serving. However you can make the dressing up to 3 days ahead and store in the fridge. Bring to room temperature before using, as the oil can solidify.
The roast parsnips can be made a day or two ahead and reheated or served cold. 

Nutrition

Calories: 314kcalCarbohydrates: 25gProtein: 4gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 34mgPotassium: 630mgFiber: 7gSugar: 6gVitamin A: 13IUVitamin C: 23mgCalcium: 64mgIron: 2mg
Keyword winter salad

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