Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

I didn’t eat super nutritious this weekend because of the snow and being ill so, I was really excited to make this salad. I’m currently obsessed with parsnips and they help boost your immune system!

Dinner

Ingredients:

  • a couple handfuls of baby kale
  • 1 parsnip, chopped
  • 1/2 cup farro
  • 1 cup water
  • 1/4 cup walnuts, chopped
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 3 cloves garlic, roasted
  • 2 tbsp fresh rosemary, chopped
  • salt and pepper to taste

Instructions:

  1. Preheat your oven to 400F. Place the parsnips on a baking sheet and top with the rosemary, salt and pepper. Bake for 20 minutes.
  2. Pour the water and farro into a pan. Bring it up to a boil then cover and reduce the heat. Cook for 20 minutes.
  3. Put the olive oil, lemon juice, mustard, garlic, salt and pepper in a blender and blend until smooth.
  4. Toss the roasted parsnips, farro, walnuts and baby kale in a bowl. Drizzle the dressing over the salad. Toss it around then put the salad on a plate.
  5. Enjoy!

 

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