How To Make Roast Parsnip, Quince & Caramelised Onion Salad with Preserved Lemon
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 parsnips, peeled and cut into wedges
- 2 quinces, peeled, cored, and cut into wedges
- 2 red onions, thinly sliced
- 1 preserved lemon, flesh discarded and rind thinly sliced
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Mixed salad greens, for serving
Instructions
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Preheat the oven to 200°C (400°F).
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In a large bowl, toss the parsnips and quinces with 1 tbsp olive oil and season with salt and pepper.
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Place the parsnips and quinces on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and golden.
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Meanwhile, heat the remaining olive oil in a pan over medium heat. Add the sliced onions and cook until caramelised, about 10 minutes.
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In a small bowl, whisk together the honey and balsamic vinegar.
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In a large salad bowl, combine the roasted parsnips and quinces with the caramelised onions. Add the preserved lemon slices and drizzle with the honey-balsamic dressing.
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Toss gently to combine and season with salt and pepper to taste.
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Serve the salad on a bed of mixed salad greens.
Nutrition
- Calories : 220kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Sodium : 120mg
- Total Carbohydrates : 42g
- Dietary Fiber : 7g
- Sugar : 18g
- Protein : 3g
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