Chicken, Pear and Roasted Parsnip Salad
5
- Prep Time15 min
- Total Time35 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Combine fresh pear with sharp gorgonzola cheese for a plate of sweet and salty goodness.
Salad
4 parsnips, (about 500 g), cut diagonally in 1/2-in.-thick slices
1 tbsp olive oil
1 small head radicchio, roughly torn
4 cups spring mix
4 small cooked chicken breasts, shredded
1 large pear, thinly sliced
1 cup walnut halves, toasted
1/2 cup crumbled Gorgonzola
Dressing
1/3 cup sherry vinegar
1/4 cup olive oil
3 tbsp honey
2 tbsp thyme leaves
2 tsp Dijon mustard
1/4 tsp salt
Instructions
Salad: Position rack in centre of oven and preheat to 400F. Toss parsnips with 1 tbsp oil on a baking sheet. Roast until tender-crisp, 20 to 25 min.
Arrange radicchio and spring mix on a platter. Top with shredded chicken. Scatter parsnips, pear, walnuts and gorgonzola overtop.
Dressing: Whisk vinegar with 1/4 cup oil, honey, thyme, Dijon and salt in a small bowl. Drizzle over salad just before serving.
Kitchen tip
We used a red-skinned pear in this recipe, but feel free to substitute any variety you like.
Find a whole month's worth of dinner-in-a-bowl salad recipe in this delicious collection.
Get more of our all-time favourite pear recipes.
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