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 dressing to create a salad that goes so well with roast chicken, grilled salmon, or serve as a side to your favourite soup recipes.
I am the kind of person who can happily eat salad any time of the year. I also love roasted parsnips, so it was only a matter of time before I put the two together to create a winter salad recipe that makes the most of seasonal cool weather produce.
Radicchio, the beautiful red winter leaf that packs a slightly bitter punch, works so well with the sweet parsnips, and is a something I have started to grow in my winter vegetables pacch.
This salad can also be made with leftover roast parsnips – making it a great Christmas salad! You can either add the parsnips cold or reheat in the air fryer or oven until warmed through.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- 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.
How to make this radicchio salad recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Roast the parsnips – prepare and roast the parsnips until golden and crunchy (see this roasted parsnips recipe for more tips).
- Toast the hazelnuts – toasting hazelnuts brings out their sweet flavour, and makes it easier to remove their skins, which can taste bitter.
- Make the mustard dressing – whisk the olive oil, vinegar and mustard together in a small bowl or jam jar.
- Serve – separate the radicchio leaves and arrange on a plate / serving platter. Top with the parsnips and sprinkle over the hazelnuts, then drizzle over the dressing and serve.
FAQ
What’s a good radicchio alternative?
Belgian endive or mustard greens are great alternatives to radicchio as they both have a slight bitterness.
How can I make this radicchio salad into a meal?
Add some cooked quinoa or farro, drained tinned lentils, and sprinkle over a little goats cheese, prosciutto or crispy bacon.
Can I eat hazelnuts without roasting them?
Yes, you can eat hazelnuts without roasting them, however when roasted they become sweeter.
Do I serve this salad warm or cold?
This salad is lovely both as a warm salad or a cold salad!
My recipe tips
- Roasting parsnips – make sure they don’t overlap on the baking tray as we want them to roast and crisp up rather than steam.
- To make the radicchio less bitter – soaking the radicchio leaves in iced water for 30 minutes helps remove some of its bitterness.
Serving Ideas
This radicchio salad is especially delicious served alongside rich dishes, like beef stew, or pasta or pasta bakes as the slight bitterness of the radicchio cuts through the richness.
It is also a delicious side to roast chicken or turkey, sausages or salmon.
Why not try…
You may also like these other easy winter salad recipes:
Roast Parsnip and Radicchio Salad
Author: 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.
Equipment
- 1 baking tray / baking sheet
Ingredients
- 3 parsnips peeled
- 1½ tablespoons olive oil
- salt
- black pepper
- 50 g hazelnuts
- ½ head radicchio
Mustard Vinaigrette
- 3 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.
Nutrition
Calories: 314kcalCarbohydrates: 25gProtein: 4gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 34mgPotassium: 630mgFiber: 7gSugar: 6gVitamin A: 13IUVitamin C: 23mgCalcium: 64mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
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.
Nutrition
Calories: 314kcalCarbohydrates: 25gProtein: 4gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 34mgPotassium: 630mgFiber: 7gSugar: 6gVitamin A: 13IUVitamin C: 23mgCalcium: 64mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 3 parsnips peeled
- 1½ tablespoons olive oil
- salt
- black pepper
- ⅓ c hazelnuts
- ½ head radicchio
Mustard Vinaigrette
- 3 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.
Nutrition
Calories: 314kcalCarbohydrates: 25gProtein: 4gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 34mgPotassium: 630mgFiber: 7gSugar: 6gVitamin A: 13IUVitamin C: 23mgCalcium: 64mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!