Parsnip, pear, pecans & pomegranate

Put the 4 P’s into a winter warming salad this season for a sweet, nutty and nourishing accompaniment to any slow cooking, braise or roast. Also good with baked fish or just on its own as a light lunch. Crumble some fetta, blue or goats’ cheese through it if that’s your thing.

4 parsnips, scraped and cut into 3-4 cm batons
1 pear, cored and sliced
2/3 cup pecans, lightly toasted and roughly chopped
1/2 pomegranate, seeds only

Dressing
1 teaspoon maple syrup
2 tablespoons orange infused olive oil
Cracked black pepper

  • Preheat oven to 180 C.
  • Line baking tray with baking paper and add parsnips. Roast for approximately 20 minutes until tender.
  • Combine dressing ingredients.
  • Arrange cooked parsnips, pear slices and pecans on individual serving plates.
  • Drizzle with dressing, pomegranate and freshly cracked black pepper.
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