Honey Roasted Parsnip Wild Rice Spinach Salad
A hearty warm grain salad combining caramelized honey-roasted parsnips with earthy wild rice and fresh baby spinach. The roasted parsnips develop sweet, golden edges while toasted sesame seeds add nutty crunch. An Asian-inspired dressing of soy sauce, lime juice, and honey ties everything together. Perfect as a nutritious lunch or light dinner, this salad offers satisfying textures and balanced flavors that work well for meal prep or entertaining.
Ingredients
- 2 parsnipscarrots1:1vegetariangluten-free
similar sweetness when roasted
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons honey
- 1 teaspoon olive oil
- ⅓ cup green onion, diced
- 1 tablespoon sesame seeds, toasted
- 1 cup wild rice, cooked
- 3 cups baby spinach
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
Instructions
- 1
Preheat oven to 400 degrees
- 2
Cube parsnips and peel if desired
- 3
Toss parsnips with olive oil, salt, and pepper
- 4
Roast until tender and lightly browning
- 5
Remove parsnips from oven and drizzle with honey
- 6
Sprinkle with diced green onions and sesame seeds
- 7
Stir until parsnips are well coated and let cool slightly
- 8
Toss spinach and wild rice together
- 9
Whisk together soy sauce, lime juice, and honey in small bowl
- 10
Drizzle dressing over spinach mixture and toss to coat
- 11
Add roasted parsnips and serve with extra green onions and sesame seeds if desired
Tips
Peel parsnips only if the skin looks tough or damaged - young parsnips can be roasted with skin on for extra fiber and nutrients.
Make sure parsnips are cut into uniform cubes so they roast evenly and finish cooking at the same time.
Toast your own sesame seeds in a dry pan for 2-3 minutes for maximum flavor and crunch.
Good to Know
refrigerate for up to 3 days in sealed container
roast parsnips and cook rice up to 2 days ahead, assemble just before serving
serve immediately while parsnips are still slightly warm for best texture contrast
Common Mistakes
avoid overcooking parsnips to prevent mushy texture
dress salad just before serving to prevent wilting
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I make this salad ahead of time?
You can roast the parsnips and cook the rice up to 2 days ahead, but dress and assemble the salad just before serving to keep the spinach fresh and crisp.
What if I don't have wild rice?
Brown rice, quinoa, or farro work well as substitutes. Adjust cooking times according to package directions and use the same 1 cup measurement of cooked grain.
How long will leftovers keep?
Dressed salad keeps for 2-3 days refrigerated, though the spinach will soften. For best results, store components separately and combine when ready to eat.