Chicken, Pear and Roasted Parsnip Salad


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
Chicken, Pear and Roasted Parsnip Salad

(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.


  • 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


  • 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


  • 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.

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