Harvest Salad with Parsnips, Pomegranate, and Pear


This salad looks like, smells like, and tastes like fall. It combines fairly simple flavor profiles of not commonly used ingredients to showcase them in the best way. The humble parsnip is really elevated by the simple roasting.  Set against the backdrop of kale, this salad is as filling as it is nutritious. A perfect quick and easy weeknight dinner.

Serves 4


1 bunch of kale leaves (about 8 leaves). I used red kale here

2 parsnips

1 pomegranate

1 pear (I had an Anjous)

1/2 cup of toasted nuts (pecans for me today, walnuts or hazelnuts would do)

Drizzle of maple syrup and olive oil

For the dressing

1/3 cup olives oil

1 clove minced garlic

2 tablespoons maple syrup

1/2 lemon juiced and zested

1 tablespoon Apple cider vinegar

Pinch of salt and Pepper


Turn the oven on to 375 degrees. Wash the parsnips and peel outer layer (if desired, you don’t have to peel them).  Cut them into wedges about an inch-2 inches wide. Place into a baking sheet and coat very lightly with maple syrup and olive oil. Place into oven and roast for 35-45 minutes. Take out when starting to turn nicely golden at edges.

Meanwhile prep the rest of the dish. De-seed your pomegranate. I like this lady’s method.



Basically just cut it in half and then hold it over a bowl and whack it until the seeds fall out.

Thinly slice your pears and roughly chop the kale down to more manageable size, leaving out the middle vein of the stems.


To make the dressing either pop everything in the food processor for a second or into a bottle and give it a good shake.

And your gorgeous fall salad is ready. Perfect with a glass of wine.


** adapted from PBS Food




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