Warm parsnip salad with gorgonzola
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Serves:     people
Notes from Anna
  • A substantial salad rich in vitamins, iron and fibre that's quick and easy to prepare.  You can have this meal on the table in just 35 minutes.
  • Quick, easy, packed with lots of flavours and textures, and good for you - what more could you ask for?


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  1. PRE-HEAT OVEN TO 190˚C/170˚C/gas 5.
  2. Peel the parsnips and cut them lengthways into halves or quarters, depending on the size.
  3. Toss the parsnips into an oven dish with 2 tablespoons of olive oil. Sprinkle with salt and a grind of black pepper. Cook in the oven for 20 minutes or until tender. Set aside.
  4. Prepare the dressing by mixing the vinegar and mustard. Whisk in 2 tablespoons of olive oil. Stir in the agave nectar.
  5. When the parsnips are cooked, wash the pears and cut into quarters, then cut each quarter in half lengthways. Halve the chestnuts.
  6. Wash the spinach and pat dry. Cut the cheese into chunks.
  7. Heat 2 tablespoons of olive oil in a frying pan. Add the pears and chestnuts and cook on a medium heat for 5 minutes, stirring frequently.
  8. In a serving bowl, toss together the parsnips, pears, chestnuts, baby spinach and gorgonzola. Drizzle over the dressing and serve immediately.

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