I had a large bag of kale from our winter garden, along with a few other mixed greens, 2 small bags of parsnips, and 4 pomegranates in my refrigerator, so when I saw this recipe on Pinterest, I immediately wanted to try it.
I put on a large pot of chicken noodle soup while I roasted the parsnips and prepped the other salad ingredients. It was absolutely delicious! And it looked like Christmas! This one’s going in the archives. The dressing recipe alone is worth saving! And it was the perfect accompaniment to the soup on this dreary winter day.
Here’s what PBS says: “Prepare a crispy maple-caramelized, roasted parsnips intermingled with sweet pomegranate seeds and shredded kale from Aube Giroux of the Kitchen Vignettes blog.”
Kale, Pomegranate, and Caramelized Parsnip Salad Recipe
Yield: 8 servings
For the Salad:
- 1 large bunch of kale (about 10 large leaves)
- 1 pomegranate
- 4 medium parsnips (about 1 pound)
- 2 Tbsp olive oil
- 3 Tbsp maple syrup
For the Dressing:
- 1/3 cup olive oil
- 1 clove garlic, finely minced
- 2 Tbsp maple syrup
- 2 Tbsp fresh-squeezed lemon juice
- 1 Tbsp apple cider vinegar
- Salt and pepper, to taste
- 2 Tbsp. freshly grated parmesan
- 3 Tbsp. toasted hazelnuts
- Wash the parsnips and scrub if needed, no need to peel them. Slice lengthwise into pieces about 3 inches long and then cut those into quarters (or eights if the parsnips are big). Place them in a roasting pan with the 2 Tbsp olive oil and 2 Tbsp maple syrup and toss well. Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool.
- Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously.
- Cut away the stems from the kale leaves and discard them. Place the kale leaves on top of one another and shred finely. Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing.
- Deseed the pomegranate. This video shows how to do it. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.
- If you wish, garnish with toasted hazelnuts (simply place hazelnuts in a skillet on medium heat for about 5 minutes, stirring frequently so they don’t burn) and freshly grated parmesan.
Original URL: http://www.pbs.org/food/kitchen-vignettes/kale-pomegranate-and-caramelized-parsnip-salad/
Posted in Recipes
Tagged Aube Giroux, chicken noodle soup, Christmas, comfort food, dressing, kale, kitchen vignettes, maple, parsnip, pbs, pom, pomegranate, salad, thanksgiving
This soup was invented based on two criteria: 1. I had the ingredients on hand that needed to be used before going bad, and 2. I needed something that would give Kyle (age 1) vegetables in a soft form. Thus, Winter Harvest Soup. The grownups enjoyed the recipe as is–a heartier, chunky soup; and I pureed the rest for Kyle–or those who prefer a smoother, creamy soup. He LOVED it!
Feel free to adjust the types of vegetables used in this soup (though root vegetables do seem to work best). If you’re not a sweet potato fan, try Yukon golds. If you have acorn squash instead of butternut, go for it! And if you’ve never seen a parsnip–well, first, try to find a parsnip because they’re delicious!–but if you can’t, try a turnip or rutabaga or just more carrots. This made a large pot of soup, so if you have fewer vegetables, just use half of the other ingredients.
- 1 head cauliflower (chopped)
- 1 pound sweet potatoes (halved)
- 1 butternut squash (halved and seeded)
- 1 bag baby carrots (chopped)
- 4 parsnips (peeled and chopped)
- 1/4 c. olive oil
- 2 tsp. kosher salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. marjoram (if you don’t have marjoram, basil would work)
- 1/4 tsp. dried oregano
- 6-8 cups water
- 1 Tbsp. chicken (or vegetable) bouillon
- 3 Tbsp. tomato paste
- 1 tsp. prepared basil paste
- 2-3 c. coconut milk (or cow’s milk, if preferred)
- Prep the winter vegetables. Using two large baking sheets, spread out vegetables in a single layer, drizzle with olive oil and sprinkle with salt, pepper, herbs and spices. Roast at 400°F for 40 minutes.
- Remove vegetables from oven and let cool slightly. Peel and chop squash and sweet potatoes into bite sized pieces.
- Toss all vegetables in large stockpot; fill with water to not quite cover vegetables.
- Add the rest of the ingredients and bring to a boil; reduce heat and simmer for 15 minutes (or until vegetables are completely soft).
- Serve hot.
Suggestion: serve with crackers, croutons, or garlic bread and a simple salad.
I followed this recipe for Creamy Parsnip with Ginger Soup from my meal plan, using my parsnips from this week’s basket. However, I made a few slight changes, of course. The carrots and red onion gave it a beautiful color and it’s so smooth and creamy! Yum!
Here’s my version:
Melt 2 Tbsp. butter and 1 Tbsp. olive oil in 6 qt. stockpot over medium heat. Peel and chop 7-8 small parsnips, 2 large carrots, 1/2 red onion, and 4 large garlic cloves and add to pot. Sautee for 7-8 minutes, until golden brown.
Add 1 tsp. ground ginger, 1/4 tsp. each ground cardamom and allspice (I used pumpkin spice because I didn’t have any allspice), 1/8 tsp. cayenne pepper and a pinch or organic raw sugar. Stir into vegetables and cook for 1 more minute.
Add 3 c. chicken broth (or 3 c. water and 3 bouillon cubes), and 4 small, peeled and chopped organic white potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes (or until root vegetables are tender).
Remove from heat and let cool slightly. Ladle half of the soup mixture into a blender and liquefy. Add 3/4 c. organic reduced fat milk to this half. Repeat, adding 3/4 c. milk to this second batch as well. Pour into serving dish and top with freshly cracked black pepper and the green portion of one scallion.
Posted in Organic, Recipes
Tagged 30 minutes to table, carrot, cayenne, chicken broth, ginger, onion, Organic, parsnip, potato, scallion, soup