Roasted Pear and Parsnip Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the Pears and Parsnips
  • 4 pears, halved and cored with a melon baller
  • 6 large parsnips, washed
  • 2 Tablespoons olive oil
  • salt and pepper
For the Balsamic Glaze:
  • 1 cup balsamic vinegar
  • 2 Tablespoons brown sugar*
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon potato starch or cornstarch
To serve:
  • ¼ cup raw pistachios
  • 1-2 handfuls of micro greens or baby greens
  • 1 Tablespoon of brown sugar for sprinkling on top
For the Roasted parsnips and Pears:
  1. Preheat oven to 425 degrees. Toss the parsnips and pear halves with the olive oil, salt and pepper. Roast them for 15-20 minutes on a baking sheet. Remove when golden brown and fork tender. We sliced the parsnips into 1½” pieces on the bias after they were roasted before serving, but you can serve them whole!
For the balsamic glaze:
  1. In a small sauce pan, heat the balsamic vinegar and whisk in the brown sugar, potato starch and pumpkin pie spice. Bring to a simmer, turn down the heat and allow to reduce for about 10-15 minutes on low heat. When it is done, it will coat the back of a spoon.
  2. *We used brown sugar in this recipe, but feel free to substitute palm sugar, agave, maple or any other sugar substitute.
To serve:
  1. Arrange the warm roasted pears, parsnips and bay greens on a plate. Drizzle with the balsamic glaze and sprinkle with pistachios.
Recipe by Plant Craft at