Roasted carrots & parsnip salad with arugula
For the salad:
  • 700g parsnip, carrots and fennel, mixed
  • 3 tbsp olive oil
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 twig of rosemary
  • 1 twig of thyme
  • salt, pepper
  • 75g arugula
For the dressing:
  • 1 orange
  • 1 tsp mustard
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • 1 tsp red vine vingar
For garnish:
  • pecans, as desired
  • pomegranate seeds
  1. Preheat oven to 180°C. Wash vegetables, than peel and cut in half parsnips and carrots. Quarter the fennel and cut out the stalk. Spread out on a baking sheet together with bay leaves, cinnamon sticks, twig of rosemary and thyme, sprinkle with olive oil, season with salt and pepper and mix well together. Bake for about 45 minutes.
  2. Meanwhile roast pecans in a pan (without oil) for a few minutes, let it cool and crush them. Also prepare arugula.
  3. For the dressing mix juice of half an orange together with mustard, oil and maple syrup. Add salt and red vine vinegar to taste.
  4. Let the baked vegetables cool down for a short time, serve together with arugula, sprinkle with pecans and pomegranate seeds and pour over the dressing.
Recipe by piroggi at