Roasted Parsnip and Date Salad

Roasted Parsnip and Date Salad
Roasted Parsnip and Date Salad
  • prep: 15 min
  • cook: 0 hr
  • total: 15 min
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  • servings:
  • Summary

    Parsnips become sweeter than candy when roasted, and become a flavorful and inventive addition to a hearty salad.

    Ingredients

    • 2 pounds parsnips, peeled and cut into 3-inch pieces, halved or quartered, if large
    • 5 tablespoons extra-virgin olive oil, divided
    • 4 sprigs fresh thyme
    • Coarse salt and ground pepper
    • 1 small head escarole, leaves torn (about 7 cups)
    • 1/2 cup chopped dates (preferably Medjool)
    • 3 tablespoons fresh lemon juice (from 2 lemons)
    • 1/2 cup crumbled feta (2 ounces)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 305 % Daily Value *
    • Total Fat: 21 g 31.87%
    • Saturated Fat: 4 g 22.48%
    • Trans Fat: 0 g %
    • Cholesterol: 10 mg 3.33%
    • Sodium: 359 mg 14.98%
    • Calcium: 125 mg 12.52%
    • Potassium: 424 mg 12.12%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.26%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 20 g %
    • Dietary Fiber: 5 g 18.1%
    • Sugar: 14 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 48.2%
    • Vitamin C 15.88%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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