Parsnip, Pear & Radicchio Salad with Blue Cheese




  • 400g parsnips, peeled and cut into wedges
  • good olive oil
  • salt & pepper
  • about a tablespoon honey
  • 2 handful radicchio leaves, torn
  • 2 pears, peeled, cored and cut into wedges
  • 2 handful wild rocket leaves
  • 100g tangy local blue cheese
  • handful toasted walnuts, roughly chopped


  • 5 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 1 tablespoons vinegar
  • 1 tablespoon honey (or more to balance)


  1. Preheat the oven to 180c
  2. Fill a saucepan with cold water, add the parsnips and bring the water to a boil, turn down the heat and simmer for 5 minutes, drain in a colander and let the parsnips steam for 5 minutes.
  3. Add the parsnips to a lined baking tray, drizzle with olive oil, salt and pepper and mix well, finally drizzle the honey over the parsnips and roast in the oven for 15-20 minutes, until the parsnips are golden.
  4. While the parsnips are roasting, make the dressing by mixing the olive oil and mustard well, add the vinegar and honey and mix until the dressing is thick & glossy, taste to adjust the seasoning, you might need a tad more honey.
  5. To serve, toss the warm parsnips with the radicchio, 1/2 the dressing, pear, rocket, blue cheese and the parsley. Sprinkle with toasted walnuts and serve with the dressing on the side. Enjoy!
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