Roasted Parsnip and Dates Salad

 

Preheat oven to 425°. Coat parsnips in olive oil, and season with pepper to taste. Place parsnips on a baking sheet and roast for 30 minutes, tossing halfway through. When done, set aside to cool.

  • 1 large parsnip, peeled and sliced into matchsticks

  • Olive oil

  • Pepper to taste

  • 6 dates, chopped

  • Dressing of choice

  • 8 oz Fresh ‘n Crisp Farms lettuce

Madison Umina