Number of servings : 8
Cooking time: Easy
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
4 parsnips (about 1 lb, 500 g)
2 tbsp (25 mL) olive oil
3 tbsp (45 mL) maple syrup
1 bunch kale (about 10 large leaves)
1/3 cup (75 mL) olive oil
1 clove garlic, minced
2 tbsp (25 mL) maple syrup
2 tbsp (25 mL) fresh lemon juice
1 tbsp (15 mL) apple cider vinegar
Salt and pepper to taste
2 tbsp (25 mL) Parmesan, freshly grated
3 tbsp (45 mL) hazelnuts, toasted
Preheat oven to 375°F (190°C).
Wash parsnips well, scrubbing peels if needed. Slice lengthwise into pieces about 3 inches (7.5 cm) long, then cut into quarters. Place in roasting pan and toss with olive oil and maple syrup. Roast for 35 to 40 minutes or until tender inside and crispy golden on outside. Remove from oven and allow to cool.
Place salad dressing ingredients in a jar; screw on the lid and shake vigorously.
Cut away the stems from kale leaves and discard. Stack leaves on top of one another and shred finely.
Place kale in large salad bowl and toss with dressing. Let kale rest for 30 minutes to absorb dressing.
Seed the pomegranate. Add pomegranate seeds and cooled roasted parsnip to salad and toss.
If you wish, garnish with toasted hazelnuts and freshly grated Parmesan.