zoom Roasted parsnip, pear & blue cheese salad

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    Roasted parsnip, pear & blue cheese salad

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    Roasted parsnip, pear & blue cheese salad

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    500g essential Parsnips, peeled and quartered
    2½ tbsp olive oil
    25g walnut pieces
    1 tsp honey
    1 tbsp English mustard
    1 tbsp red wine vinegar
    130g pack watercress, rocket and spinach salad
    1 Conference pear, quartered, cored and sliced
    50g Waitrose 1 Gorgonzola Piccante, cut into small pieces  


    1. Preheat the oven to 220°C, gas mark 7. Toss the parsnips with ½ tbsp oil, season and spread over a large parchment-lined baking tray. Roast for 20 minutes. After 15 minutes give the parsnips a stir and add the walnuts on a separate small baking tray and cook for the final 5 minutes.

    2. Meanwhile, shake together the remaining 2 tbsp oil, honey, mustard and vinegar, and a little seasoning in a jar with the lid tightly screwed on (or whisk thoroughly).

    3. Toss the watercress salad with 2 tbsp of the dressing and arrange over a large serving plate. Scatter the pear, roasted parsnips and walnuts over the top. Drizzle over a little more dressing, then scatter with the Gorgonzola.

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