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🍽️ Winter Salad with Roasted Parsnip and Pumpkin Seed Oil Vinaigrette

450 kcal · 30 min · 4 servings

Ingredients

• Parsnips 4 pcs.
• Pears 2 pcs.
• Thyme, fresh 15 g
• Olive oil 2 tbsp
• Honey 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Valerian salad 250 g
• Blue cheese 150 g
• Limes 1 pcs.
• Walnut kernels 4 tbsp
• Raspberry jam 1 tbsp
• Pumpkin seed oil 3 tbsp

Instructions

1. 1. Preheat the oven to 200 °C (convection). Wash the parsnips thoroughly and quarter or eighth them lengthwise depending on size. Also wash the pears, quarter them, remove the core and cut into wedges. Rinse fresh thyme and dry well.
2. 2. In a bowl, mix the parsnips and pears with olive oil, honey, salt, pepper and the whole thyme sprigs. Place on a baking sheet lined with baking paper and bake in the oven for about 20 minutes until golden brown.
3. 3. Wash the salad thoroughly and spin dry in the salad spinner. Tear the cheese into pieces. Halve a lime and squeeze out the juice. Heat a pan on high heat and roast the walnuts in it for approx. 2 minutes. Then let cool slightly and chop coarsely.
4. 4. In a bowl, mix the jam well with pumpkin seed oil and 2 tablespoons of lime juice. Season the vinaigrette with salt and pepper. Add the salad to the bowl and mix well with the dressing.
5. 5. Take the roasted parsnips and pears out of the oven, season with salt and pepper and arrange on a plate. Place the winter salad next to it and sprinkle with crumbled blue cheese and walnuts. Enjoy your meal!

Nutrition per serving

• kcal: 450
• Protein: 12 g · Fett/Fat: 35 g · Carbs: 30 g