Parsnip, pear, pecans with 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.

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Parsnip, pear, pecans & pomegranate

  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Diet: Vegetarian


Units Scale

4 parsnips, scraped and cut into 34 cm batons
1 pear, cored, sliced
2/3 cup pecans, lightly toasted, roughly chopped
1/2 pomegranate, seeds only
1 teaspoon maple syrup
2 tablespoons orange infused olive oil
Cracked black pepper


  1. Preheat oven to 180 C.
  2. Line baking tray with baking paper and add parsnips.
  3. Roast for approximately 20 minutes until tender.
  4. Combine dressing ingredients.
  5. Arrange cooked parsnips, pear slices and pecans on individual serving plates.
  6. Drizzle with dressing, pomegranate and freshly cracked black pepper.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes



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