Yield: 4 people
Green Apple Salad
Crisp greens, roasted parsnip, and crunchy apples topped with a lemon vinaigrette - this green apple salad with local greens and spring/summer produce is the perfect light and easy meal as the weather warms up.
Ingredients
- 1 tbsp olive oil
- 4 cups greens of choice, I used BrightFarms spring mix
- 2 large parsnips, peeled and cut into matchsticks
- 2 apples, cut into matchsticks
- 3 tbsp pumpkin seeds
- ¼ cup parmesan, shaved or grated
Dressing
- ½ cup extra virgin olive oil
- ½ cup apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp oregano
- 1 tsp thyme
- salt & pepper, to taste
Instructions
- Roast the parsnips. Preheat the oven to 425. Toss parsnips with olive oil and salt. Roast for about 15-20 minutes.
- Make the salad dressing. Add all dressing ingredients to a jar and whisk until fully combined. Set in the aside until salad is ready.
- Assemble the salad. Add BrightFarms greens to a large bowl, followed by roasted parsnips, apples, pumpkin seeds, and parmesan. Toss until fully combined. Drizzle with vinaigrette and toss again until fully coated.
- Serve & enjoy. Serve as a side dish or add your favorite protein for the perfect balanced meal.
Notes
- Serve as a side dish or add your favorite protein for a perfectly balanced meal. I did mine with grilled chicken and it was delicious.
- To save time, cook the parsnips ahead of time, store in an airtight container in the fridge. In a separate bowl add greens, apples, seeds, and parmesan. Store dressing in a glass jar with a lid. Toss everything together until fully combined when ready to eat.
- To make it dairy free, omit the cheese.
- Allow parsnips to fully cool. Then store salad with parsnips, apple, seeds, and parmesan in an airtight container in the fridge. In a separate airtight container, store dressing.
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