Recipe

Green Salad with Shaved Parsnip, Carrot, Apple and Honey Roasted Walnuts

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Green Salad with Shaved Parsnip, Carrot, Apple and Honey Roasted Walnuts

Photo by WinnieAb

  • This recipe was entered in the contest for Your Best Autumn Salad
    This recipe was entered in the contest for Your Best Salad with Apples
  • kristen miglore's Testing Notes:

    WinnieAb's salad is mellow and sweet, woven through with crunchy strands of parsnip, carrot, and apple and salty bursts of feta. The honeyed walnuts add heft and an addictive crackle.

  • Chef

    WinnieAb's Notes: I make and eat a ton of salads, and I love coming up with interesting salad combinations. This one, which I've nicknamed the perfect fall salad, is my new favorite. Feel free to substitute...

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Serves 4-8

  1. Pre-heat oven to 300°F.

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  2. Combine the honey and the butter in a small microwave-safe bowl. Heat in the microwave for 30-45 seconds, until the butter has melted.

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  3. Place the walnuts into a medium sized bowl and pour the honey-butter mixture over them; add the spices and 1 pinch salt and mix well so that the walnuts are coated.

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  4. Bake the walnuts for 15-20 minutes, tossing mid-way through, until crispy; watch closely so that they do not burn. Once out of the oven, sprinkle them with another pinch of course salt. They will continue to crisp and the honey will harden as they cool. Set aside.

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  1. Place the greens, shaved parsnip, carrot and apple, feta cheese and walnuts in a large salad bowl. Mix well.

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  2. In a separate medium sized bowl, whisk the olive oil, vinegar, mustard, honey and minced shallot to make the dressing.

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  3. Pour the dressing over the salad and mix well to combine. Garnish with the dried cranberries, if desired, and serve immediately.

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Delicious! :)

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