Wouldn’t it be great if there was a delicious salad just for fall…Oh wait! Our friends at Goofy Foot Foods have whipped up the Parsnip and Carrot Fall Salad just for us at B4BC! Parsnips are high in vitamin C, fiber, folate and potassium, so you know you’re doing good things for your body.
- 6 carrots
- 1-2 parsnips
- 2 tablespoon fresh or dried thyme
- 2 pears (Optional: Mix it up with grapes, figs or beautiful fall apples)
- 5 tablespoon extra virgin olive oil or walnut oil
- sea salt to taste
- cracked pepper to taste
- 1 tablespoon balsamic vinegar
- 2 teaspoons agave (option: honey, coconut nectar, maple syrup)
- 1/2 cup pecans, toasted
- 6-8 cups salad mix of your choice: baby romaine, spring mix, arugula, spinach
- Preheat oven to 375 degrees.
- Wash and slice carrots and parsnips into long sticks.
- Toss with 1 tablespoon extra virgin olive oil, 2 tablespoons fresh or dried thyme, 1 tablespoon balsamic vinegar, 1 nice pinch of sea salt and cracked pepper to taste.
- Bake at 375 degrees for 40 minutes, stirring half way through.
- Let cool.
- Reduce heat of the oven to 300 degrees and toast pecans for about 10-15 minutes, stirring half way through.
Note: I like to drizzle 1 tablespoon of maple syrup and 1/4 teaspoon of cinnamon on the nuts before roasting, however this is optional.
- Whisk together 2 tablespoons apple cider vinegar, 2 teaspoons agave (or liquid sweetener of choice), a pinch of sea salt and cracked pepper to taste.
- Slowly whisk in 1/4 cup of olive oil.
- Prepare salad greens and fruit, toss together and add dressing. Top with roasted carrots, parsnips and pecans.
Tip: No salad greens in the refrigerator…no worries, just drizzle dressing over the roasted veggies and enjoy! SIMPLE NUTRITION!
Health benefits of parsnips:
High in fiber, folate, vitamin C and potassium
Just one cup of sliced parsnips provides 6.5 grams of fiber, promoting healthy digestion.