After reading through several recipes for a Christmas Eve salad, I came up with this conglomerate, that I loved! The elements blended so well for a perfect winter salad. We’ve been repeating it every week since Christmas, too.
Honeyed Parsnip Salad
4 parsnips, peeled and diced small
3 semi-tart apples, cored, and chopped into bite-size pieces
4 c. baby arugula
4 c. baby spinach
1 c. roasted hazelnuts, chopped
2-4 T. honey
white balsamic vinegar (about 2 T.)
olive oil (about 1/4 c.)
salt and pepper
Heat the oven to 400 degrees F. Toss the parsnips with oil and salt and pepper and place on an aluminum-foil lined baking sheet. When the oven is preheated, roast the parsnips until browned on the edges (about 15-20 minutes).
Meanwhile, chop the apples, and rinse and dry the arugula and spinach. Place the greens in a serving bowl, then add the apples to the top. Salt and pepper the salad, then dress by splashing with the vinegar and oil.
When the parsnips are fully roasted, remove from the baking sheet to a small bowl and toss with honey. Let cool for a minute, and then scatter the parsnips on top of the apples. Lastly, add the hazelnuts and serve immediately.