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🍽️ Warm Parsnip Salad with Pear and Cheese

450 kcal · 30 min · 4 servings

Ingredients

• 400 g parsnips
• salt
• pepper (from a mill)
• 4 tbsp olive oil
• 1 sprig rosemary
• 250 g red cabbage
• 200 g white grapes (seedless)
• 250 g baby spinach
• 4 radishes
• 3 tbsp white wine vinegar
• 2 tbsp walnut oil
• 1 tsp honey
• 2 pears
• 200 g blue cheese

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Set the heating function to top and bottom heat.
2. 2. Peel the parsnips. Cut them in half lengthwise.
3. 3. Place the parsnips in a bowl. Season them with salt, pepper, and a splash of olive oil. Mix everything well so that everything is coated.
4. 4. Place the parsnips and the rosemary on a baking sheet.
5. 5. Bake the parsnips in the preheated oven for about 25 minutes. Turn them occasionally so that they become evenly golden brown.
6. 6. Remove the parsnips from the oven. Let them cool down to room temperature.
7. 7. Remove the outer, wilted leaves from the red cabbage. Shred the rest into thin strips. Use a vegetable peeler or a sharp knife for this.
8. 8. Wash the grapes thoroughly. Pat them dry with a cloth.
9. 9. Wash the spinach. Shake it well so that no water is left on it.
10. 10. Trim the radishes. Wash them. Slice them into paper-thin rounds.
11. 11. Whisk the vinegar with the walnut oil, the remaining olive oil, the honey, salt, and pepper in a small bowl. Stir until the dressing is creamy.
12. 12. Wash the pears. Cut them into eighths. Remove the hard core.
13. 13. Divide all the prepared ingredients among small plates or bowls.
14. 14. Crumble the cheese generously over the top.
15. 15. Drizzle with a spoonful of the dressing. Serve the salad immediately. Fresh baguette pairs perfectly with this dish.

Nutrition per serving

• kcal: 450
• Protein: 16 g · Fett/Fat: 28 g · Carbs: 33 g