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Fall Salad with Roasted Parsnips and Sweet Potatoes
with farro / apples / gorgonzola / walnuts

Active: 30 Total: 30

The natural sweetness of roasted parsnips and sweet potatoes shine in this fall-inspired salad.
Smarts: To balance out the sweet flavors, look for a tart variety of apple, like Granny Smith.



Fall Salad with Roasted Vegetables:
  • Farro, uncooked semi-pearled / husked (enough for 2 nights) - 1 1/2 cups
  • Apples, any tart variety - 1 , sliced
  • Walnut halves - 2 oz , chopped
  • Mixed greens - 5 oz
  • Cheese, gorgonzola - 3 oz (sub any blue cheese, goat cheese or feta)
Roasted Parsnips and Sweet Potatoes:
  • Parsnips - 8 oz , diced
  • Sweet potatoes - 1 lb , cubed
  • Oil, cooking - 1 Tbsp
Apple Cider Vinaigrette:
  • Garlic - 1 clove , chopped
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp


  1. Cook farro - This makes enough for 2 nights. (If prepping right before cooking, get oven heating before continuing with prep.) Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Parsnips / Sweet potatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and combine - you can peel the potatoes or leave the peels on. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Chop garlic. Whisk together garlic, vinegar, mustard and honey. Add olive oil while whisking. (Can be done up to 4 days ahead)

  4. Apples - Slice apples.

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  1. Heat oven to 400F / 204C degrees.

  2. Toss parsnips and sweet potatoes with cooking oil and some salt. Spread out onto your darkest colored sheet pan for best browning (or line a lighter sheet pan with parchment paper) and arrange into one even layer. Roast for 15 minutes and then bump temperature up to 475F / 246C. Shake pan and roast for another 10 to 12 minutes at higher temperature, until golden.

  3. Chop walnuts. Combine greens with parsnips, sweet potatoes, apples, farro (remember to save half for Tuesday) and walnuts. Crumble cheese over top.

  4. Toss salad with vinaigrette just before serving. Enjoy!



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