Parsnips and pears are both at their best in the cold months, and they share a mellow sweetness that fresh ginger cuts through nicely. Roast the parsnips until their edges catch, then toss them warm with crisp pear and peppery leaves.
It's a good side for a holiday dinner. It brings something fresh to a plate of roasts, and it's equally good the next day with leftovers.
The original Princess Tofu blog published a ginger, pear and parsnip salad recipe back in 2012, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Leaves: rocket, watercress or baby kale for a peppery base.
- Nuts: toasted walnuts or hazelnuts instead of pecans.
- Ginger: use 1 tsp ground ginger if you have no fresh, though fresh is brighter.
Tips for success
- Cut the parsnips into even batons so they roast at the same rate.
- Dress the salad just before serving so the leaves stay crisp.
Variations
- Add cheese: crumble over a vegan blue or feta-style cheese.
- Make it a main: add puy lentils or roasted chickpeas.
- Apples: swap the pear for a crisp apple.
What to serve it with
- A holiday table alongside mushroom stuffed acorn squash and smoky mash.
Recipe
Ginger, Pear and Roasted Parsnip Salad
Prep15 min
Cook30 min
Total45 min
MakesServes 4 to 6 as a side
Ingredients
Salad
- 4 medium parsnips (about 500 g), peeled and cut into batons
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Salt and pepper
- 2 ripe pears
- 100 g (4 cups) rocket or mixed winter leaves
- 40 g (⅓ cup) pecans or walnuts, toasted
Ginger dressing
- 1 tbsp finely grated fresh ginger
- 2 tbsp cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- Pinch of salt
Method
- Heat the oven to 200°C (400°F). Toss the parsnips with the oil, maple syrup, salt and pepper and spread on a tray.
- Roast for 25 to 30 minutes, turning once, until golden and caramelised at the edges.
- Shake the dressing ingredients together in a jar.
- Core and slice the pears just before serving.
- Arrange the leaves on a platter, top with the warm parsnips and pear, drizzle with the dressing and scatter over the nuts.
Notes
Make it a main: add a tin of drained lentils or some crispy chickpeas.
Dressing keeps in the fridge for 5 days.
FAQ
Do I need to peel parsnips?
Young parsnips can just be scrubbed. Peel older ones, and cut out the woody core if it's thick.
Can I serve it cold?
Yes. It's good at room temperature, which makes it handy for buffets.
Can I roast the parsnips ahead?
Yes, up to a day ahead. Warm them in the oven for 5 minutes before assembling.
Which pears work best?
Ripe but firm pears, such as Conference, Comice or Bartlett, so the slices hold their shape.