Description
A colourful seasonal salad featuring caramelised roasted parsnips and sweet potato, crisp apple, dried cranberries, creamy goat cheese, and crunchy hot honey pecans. A bright honey balsamic dressing and fresh herbs bring all the sweet, savoury, tangy, and gently spicy flavours together.
Ingredients
For the Roasted Vegetables
3 cups parsnips, peeled and cut into sticks (375 g)
2 cups sweet potato, peeled and cubed (300 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Hot Honey Pecans
¾ cup pecan halves, roughly chopped (85 g)
2 tbsp hot honey (42 g)
1 tbsp maple syrup (20 g)
¼ tsp cinnamon (0.5 g)
Pinch of kosher salt
For the Salad
1 crisp apple, thinly sliced (180 g)
½ cup dried cranberries (75 g)
¾ cup soft goat cheese, crumbled (85 g)
3 cups mixed greens or baby spinach (90 g)
For the Honey Balsamic Dressing
2 tbsp olive oil (30 ml)
1½ tbsp balsamic vinegar (22 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For Garnish
1 tbsp fresh parsley, chopped (4 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp pomegranate arils (15 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the parsnips and sweet potato to a large bowl. Drizzle with olive oil and maple syrup, then add the garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Toss well until evenly coated.
3. Spread the seasoned vegetables across the prepared baking sheet in a single layer, leaving space between the pieces.
4. Roast for 30–35 minutes, turning the vegetables halfway through cooking, until tender in the centre and golden with caramelised edges.
5. While the vegetables roast, place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently.
6. Add the hot honey, maple syrup, cinnamon, and a pinch of kosher salt to the toasted pecans. Stir continuously for 1–2 minutes until glossy and lightly caramelised.
7. Transfer the hot honey pecans to a sheet of parchment paper and spread them out to cool and crisp.
8. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.
9. Place the mixed greens or baby spinach on a large serving platter.
10. Arrange the warm roasted parsnips and sweet potato over the greens, then add the thinly sliced apple and dried cranberries.
11. Scatter the crumbled goat cheese over the roasted vegetables and fruit.
12. Drizzle the honey balsamic dressing over the salad just before serving. Gently toss, taking care to keep the goat cheese and apple slices intact.
13. Scatter the cooled hot honey pecans over the top.
14. Garnish with fresh parsley, thyme leaves, and pomegranate arils if desired. Serve warm or at room temperature.
Notes
Spread the vegetables in a single layer so they roast and caramelise rather than steam.
Cut the parsnips and sweet potato into similar sizes so they cook at roughly the same rate.
Toast the pecans over medium-low heat and stir frequently to prevent burning.
Let the coated pecans cool completely on parchment paper so they become crisp before adding them to the salad.
Keep the dressing separate until shortly before serving to help keep the greens fresh.
The roasted vegetables, hot honey pecans, and dressing can all be prepared separately ahead of time.
The salad can be served warm from the oven or cooled to room temperature.
Feta can be used instead of goat cheese for a salty, tangy alternative.
Baby spinach can be used instead of mixed greens.
A crisp apple works best because it provides a fresh contrast to the soft roasted vegetables.
Serve alongside roasted chicken, turkey, pork, or as a satisfying light lunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean