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

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (87)
Gluten-free (5)
Paleo (11)
Vegetarian (24)

48 reviews

Scallops were good, didnt make the salad.

By: Jenn
Posted: Dec 01, 2019
Diet: Paleo
0 Helpful

Found this searching for scallop recipe while prepping meatballs for week of 12/3. So good! Happen to have had some cooked sweets and honey crisp apple on hand. Salad and scallops were amazing! So good!

By: Alyssa
Posted: Dec 03, 2018
Diet: Original
0 Helpful

This meal was a perfect 10 all around, both the scallops and the salad were incredible and paired together well.

By: Scott
Posted: Sep 09, 2018
Diet: Original
0 Helpful

Made this tonight with shrimp. The shrimp was very good, but I really liked the salad! YUM!

By: Brenna
Posted: Jul 14, 2018
Diet: Original
0 Helpful

Excellent! The scallops were easier to cook than I thought and the salad was really flavorful!

By: Carrie
Posted: Feb 06, 2018
Diet: Original
0 Helpful

This was good! I've never made scallops, but now I feel pretty confident. The salad was good, too. It felt sort of like an episode of Chopped, though, where the judges say the individual elements are good, but don't really belong together. I'd prefer the scallops with something like green beans, and the salad with chicken.

By: Caroline
Posted: Dec 28, 2017
Diet: Original
0 Helpful