Pen & Pantry: Roasted Parsnip and Tahini Spring Salad

As a lakeshore resident, there are only three certainties in life here: death, taxes and brutal, painstakingly long winters. 

Frankly, I think, at this point, death and taxes sound more appealing than another week of icy roads, frigid temperatures, school closures and snow. So. Much. Snow. 

I think most would agree that Ottawa County is a gorgeous place to live. But these winter months can take a hike, preferably to a place far, far away. 

Hence, my spring salad recipe. 

I’m simply going to will spring back into our lives. These days, I’m focused on making bright side dishes, big colorful salads, seafood and anything that reminds me of spring and summer — and sun. 

On one particularly cold Saturday, I trudged into a local grocery store and wandered around the produce section, looking for something to inspire me. Parsnips, of all things, grabbed my attention. 

It’s been years since I’ve prepared this deliciously sweet, filling, healthy root vegetable. And when you char a parsnip, the caramelizing effect makes it taste more like dessert than a vegetable. 

Enjoy! 

Serves: 4 | Prep time: 10 mins | Cook time: 20 mins

Herb-Roasted Parsnips

Ingredients

• 6-8 medium parsnips, peeled and sliced into long spears
• 2 Tbsp Rosemary-infused olive oil
• 2 tsp Italian seasoning
• ½ tsp sea salt (plus more to taste)
• ½ tsp cracked black pepper

Creamy Tahini Drizzle

• ¼ cup Tahini (stirred well)
• 1 Tbsp olive oil or avocado oil
• Juice of 1 large lemon (approx. 3 tbsp)
• 1 Tbsp honey
• ¼ tsp black pepper

Optional: 1-2 Tbsp warm water to thin the dressing

The Salad Base

• 10 oz (approx. 8-10 cups) spring mix salad greens
• 1 cup grape tomatoes, halved
• ½ cup feta cheese, crumbled
• 1/3 cup roasted pepitas (pumpkin seeds)

Instructions

1. Roast the parsnips

Preheat your oven to 425 degrees.

On a large rimmed baking sheet, toss the parsnip spears with the rosemary-infused oil, Italian seasoning, salt and pepper.

Spread them out so they aren't crowded; this ensures they get those beautiful charred edges rather than steaming.

Roast for 20 minutes, flipping halfway through if desired. Once tender and charred, remove from the oven and chop into bite-sized chunks.

2. Whisk the dressing

In a small bowl or jar, combine the tahini, oil, lemon juice, honey and pepper.

Whisk vigorously until smooth.

Note: Tahini can "seize" or thicken when lemon juice is added. If it becomes too thick to pour, whisk in a splash of warm water until it reaches a creamy consistency that you can drizzle. 

3. Assemble the salad

In a large serving bowl, layer the spring mix and halved grape tomatoes.

Add the warm, chopped parsnips to the greens.

Top generously with the crumbled feta and the roasted pepitas.

Drizzle the tahini dressing over the entire salad just before serving, or serve it on the side so guests can dress their own portions.

Pro-tip for serving

Since parsnips are quite starchy and filling, this salad works beautifully as a standalone vegetarian lunch. If serving as a dinner side, it pairs exceptionally well with roasted chicken or a seared salmon fillet.

— Heather VanDyke covers northern Ottawa County for the Ottawa News Network. Contact her at hvandyke@ottawanewsnetwork.org.