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A wonderful roasted carrot and parsnip salad with the most delicious, creamy and delicious dressing made with roasted garlic and tahini. The perfectly satisfying salad. Yes, it is. Super satisfying!
Do you love parsnips? What’s your favourite way to eat them? I am a huge fan of roasting them! And then dip them in homemade ketchup. Or just add them to a salad. Just like this one: Healthy and somehow so so so sexy! Oh, and you know what’s the best? Nobody can’t complain about this one here: it’s filling, rich and full with the most amazing textures and flavours, it’s definitely not the boring type. So make it for all those salad haters and impress them!
I love the combination of the sweet carrot and earthy-nutty parsnip but the salad would work with any roasted root vegetables, so use whatever you have.
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Carrot and Parsnip Salad with Tahini and Roasted Garlic Dressing
- Total Time: 40 mins
- Yield: 3-4 1x
Ingredients
- 2 parsnips (1/4 kg)
- 5–10 small or 2-3 large carrots (1/4 kg)
- 3 cloves of garlic
- 1 purple onion
- 1/3 cup of hazelnuts
- 1/2 cup of olives
- 2 large handful of mixed greens
- 2 tbsp olive oil
- salt, pepper, cayenne pepper
- 2 tbsp tahini
- 2 tbsp water
- 1 lime, juice
- 1 handful of fresh basil
Instructions
- Preheat oven to 200°C. Peel carrots and parsnips and cut them into smaller pieces. Toss them with salt, pepper, cayenne pepper and olive oil and bake for about 25-35 minutes.
- Meanwhile roast hazelnuts then chop them a bit, slice onion and add them to a large bowl with the mixed greens and olives.
- Once the roasted carrots and parsnips are done, add them to the salad too.
- For the dressing mix together roasted garlic, tahini, water, lime juice, basil and pepper in a blender. Pour over the salad and serve warm. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
This is such a beautiful salad with amazing photographs! I love roasting carrots and parsnips together – they’re definitely my favourite combination, and roasting has to be the best way to serve them! This looks so delicious, and the dressing sounds amazing! Yum!
Thank you so much!! ❤️
I also think roasting any veggies is the absolutely best way to eat them 😉
What a fabulous salad, Evi and so much flavor! Love the purple onions and olives in there as well as the roasted parsnips! It was only a few years ago that I discovered parsnips and have been enjoying them ever since. I prefer roasting too… and dipping in Ketchup (I’ve gotta try homemade!). And that dressing!! 😀
Thank you so much, Traci!
I used to eat parsnips as a child too, but I wasn’t a fan of them, since we mainly ate them cooked (same with carrots). But then I tried them roasted and I realised I love them so very much 🙂
These colors are lovely! I’m tahini obsessed so I must try this one… beautiful as always, Evi!
Thank you so much, Alison ❤️
I love roasted root veggies and I love tahini dressing! So this salad looks seriously perfect to me.
Thanks, Chelsea! 🙂
Hey Evi, I’m a huge fan of salads and I’m always looking for ways to incorporate parnips. I tend to boring things with parnips like boil or roast them, haven’t had them in a salad but this sure looks tempting. By the way, your photography is stellar.
Thank you so much, Charlene!
I love parsnips and always roast them. Never tried boiling them, but surely they are also delicious that way 🙂