Baby Asian Greens and Edamame Salad with Roasted Parsnips, Pears and Onion Petals in a Blood Orange, Ginger, and Sesame Dressing.

/Baby Asian Greens and Edamame Salad with Roasted Parsnips, Pears and Onion Petals in a Blood Orange, Ginger, and Sesame Dressing.

Baby Asian Greens and Edamame Salad with Roasted Parsnips, Pears and Onion Petals in a Blood Orange, Ginger, and Sesame Dressing.
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Salads aren't just for summertime. Especially when you add lots of warm, roasted fruits and veggies on top! This seasonal winter salad has a LOT going for it - sweet, roasted onion petals; juicy, ripe roasted pears; hearty, roasted parsnips; a rich, luxurious and tangy dressing. And it’s packed full of phytonutrients!


INGREDIENTS


INSTRUCTIONS

  1. Preheat oven to 400°F.
  2. Zest the blood orange and add the zest to a high-speed blender. Peel and remove seeds from blood orange, ensuring to remove all of the outer bitter white pith.
  3. Combine the orange and the remaining dressing ingredients in the blender and blend until smooth.
  4. Cut parsnips into thin 3-inch uniform pieces and parboil for approximately 10 minutes or until just beginning to become tender and drain.
  5. Slice onion into 8 vertical wedges (from root end to shoot end) and separate the layers into “petals”. Toss to coat drained parsnips and onion petals in a ½ cup of dressing and place on parchment or silicone-lined baking sheet. Roast until slightly browned – approximately 20-25 minutes.
  6. Thaw edamame and blanch in boiling water for 5 minutes. Then drain and submerge in ice water to stop the cooking process. Once chilled, drain and pat dry the edamame and set aside.
  7. Core and slice each pear into 8 vertical wedges and toss to coat with ¼ cup of dressing. Place on parchment-lined baking sheet and broil on high in the oven for 5 minutes or until lightly browned, checking frequently to avoid burning.
  8. Wash, dry and separate the baby greens into individual leaves and place in large salad bowl.
  9. Toss edamame and greens to coat in remaining dressing and top with roasted parsnips, onion petals, and roasted pears. Garnish with additional black and/or brown sesame seeds and serve.


RECIPE NOTES

This winter’s meal plan features recipes from Farmacy Revolution’s Sara Speckels, an innovative whole-food, plant-based chef, who has an intense passion for creating elevated and nutrient-dense meals, developing innovative and exciting flavor-boosting techniques, and demonstrating that optimally healthy food can be just as exciting, elegant, and show-stoppingly flavorful as traditionally cooked meals, but without using added refined salt, oil or sugar. She is a private chef and online educator who hosts online cooking workshops, in-person cooking retreats, and elevated whole-food, plant-based pop-up dinners all over the country. Her newest online workshop, Better Whole-Food, Plant-Based Cooking Techniques is available for enrollment beginning in January. More information, recipes, and innovative meal ideas from Sara can be found:

Farmacy Revolution On Instagram

Farmacy Revolution On Facebook 


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This recipe is from Farmacy Revolution’s Sara Speckels, an innovative whole-food, plant-based chef, who has an intense passion for creating elevated and nutrient-dense meals, developing innovative and exciting flavor-boosting techniques, and demonstrating that optimally healthy food can be just as exciting, elegant, and show-stoppingly flavorful as traditionally cooked meals, but without using added refined salt, oil or sugar. She is a private chef and online educator who hosts online cooking workshops, in-person cooking retreats, and elevated whole-food, plant-based pop-up dinners all over the country. Her newest online workshop, Better Whole-Food, Plant-Based Cooking Techniques is available for enrollment beginning in January. More information, recipes, and innovative meal ideas from Sara can be found:

Farmacy Revolution On Instagram

Farmacy Revolution On Facebook 

By |2018-11-20T15:14:01-07:00November 20th, 2018|0 Comments

About the Author:

Elisha is the founder of the Eat to Live Support Group on Facebook, a community of 65k plus whole-food, plant-based eaters. Elisha began blogging about this lifestyle in 2010 after discovering that it was a treatment for years of yo-yo dieting and disordered eating. Today she is a mentor to thousands who are striving to adopt this lifestyle.

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