Parsnip, Pear and Pecan Salad

For the Salad

3 parsnips, peeled and thinly sliced 2 ripe pears, cored and sliced 1 cup pecans, toasted and coarsely chopped Mixed salad greens

For the Dressing

1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey Salt and pepper, to taste

The Earthy Elegance of Parsnips

Preheat your oven to 400°F (200°C). In a bowl, toss the thinly sliced parsnips with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes or until they become golden brown

 The Sweet Symphony of Pears

While the parsnips roast, slice the ripe pears into thin wedges. Their natural sweetness will complement the roasted parsnips, creating a symphony of sweet and savory.



The Nutty Crunch of Pecans

In a dry skillet over medium heat, toast the pecans until fragrant, stirring frequently to prevent burning. Once toasted, coarsely chop the pecans. Their nutty crunch will add a delightful texture to the salad.

The Salad Ensemble

In a large salad bowl, combine the roasted parsnips, sliced pears, toasted pecans, and mixed salad greens. This ensemble of ingredients is a celebration of colors, textures, and flavors.

 The Dressing Elegance

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle this dressing over the salad, gently tossing to ensure every leaf and slice is coated with the delightful mixture.


Yellow Leaf