Sampled this gem of a salad at our local specialty food market the other day. Awesome mix of flavors and textures.
The original recipe called for goat cheese but I used blue cheese. You can use any cheese really or submit if you prefer.
*Note- The parsnips are roasted but still left with a slight crunch. If you prefer the parsnips cooked through, just roasted the parsnips separately from the apples and onions until done to your liking.
For the salad:
- 2 pounds firm apples (honeycrisp, fuji), cored and cut into large chucks
- 2 large sweet onions (vidalia), large dice
- 4 large parsnips, peeled and cubed
- 4 cups mixed greens (watercress, radicchio, frisee, mesclun work great)
- 3-4 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- freshly ground black pepper
- 1/2 cup dried cranberries
- 1/3 cup roasted, salted pumpkin seeds
- 1/4 cup fresh dill, chopped
- 4 ounces crumbled blue cheese (or goat cheese)
For the dressing:
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 Tablespoon maple syrup or honey (optional)
- 1/4 teaspoon salt and fresh ground black pepper
- 1/3 cup extra virgin olive oil
- Preheat oven to 400F.
- In a large bowl, combine apples, onions and parsnips. Add the olive oil, salt, and pepper and toss to coat evenly.
- Place in a single layer on an oven tray and roast for 15 minutes. Stir the vegetables and roast for another 15-20 minutes until tender (but not mushy) and golden brown. set aside to cool.
- Make the dressing while apples and parsnips roast: Combine all dressing ingredients in a jar with tight fitting lid. Shake vigorously to emulsify.
- Assemble the salad: Add the greens and radicchio to a large bowl and toss with enough dressing to coat. Place on a platter or serving bowl. Toss roasted apples and vegetables with enough dressing to coat and place on top of greens. Top with pumpkin seeds, dried cranberries and blue cheese. Pass more dressing around the table as needed.