Roasted Parsnip Salad with Apples & Kale Chips For Meatless Monday

Happy Tuesday! I'm a day late in posting this Roasted Parsnip Salad with Apples & Kale Chips For Meatless Monday, but I can guarantee you'll like this salad any day of the week!

I had some random ingredients in my refrigerator that needed to be either cooked or tossed and decided to cook them.

The main ingredient in question: parsnips. You can roast them and turn them into a soup or boil them and turn them into a mash. This time I decided to roast them with olive oil and salt.

But then what?!

I also had some kale that has seen better days and thought that since I was already heating up the oven, I could roast the kale too.

Then came the fresh sweet apple, red onion and a mustard dressing. SALAD!

Roasted Parsnip Salad with Apples & Kale Chips For Meatless Monday


3 large parsnips, peeled and cut into segments
olive oil
1 bunch kale {make sure it's completely dry}
1 apple, cored and sliced
1/4 red onion, thinly sliced
for the dressing
1 tablespoon sherry vinegar
2 tablespoons olive oil
1 tablespoon grain mustard
drizzle of honey
salt & pepper to taste

1. Preheat the oven to 400F.
2. Coat parsnips in olive oil and season with salt and roast for 40 minutes, tossing occasionally.
3. Remove the stems from the kale leaves, tear the leaves into large chunks and lightly coat with olive oil. Roast in a single layer for 25 minutes, tossing occasionally.
4. Whisk together ingredients for the dressing.

To make the salad: arrange roasted parsnips on a plate. Top with apples and onions and drizzle with the dressing. Top with kale chips {if you haven't eaten all of them by this point!}.

I absolutely loved the combination of colors, textures and flavors in this salad. It's such a perfect winter time dish and can be served as an appetizer or a main course if you pair it with a juicy steak!

What do you do with parsnips?