Roasted Parsnip Spinach Salad | @naturallyella
Wild Rice | @naturallyella
Parsnips | @naturallyella
Roasted Parsnips | @naturallyella
Roasted Parsnip Spinach Salad with Wild Rice | @naturallyella
Spinach Salad with Roasted Parsnips and Wild Rice | @naturallyella

Let’s talk about using vegetables you might not use, and using them in fun and exciting ways. If you’re venturing outside of your traditional Thanksgiving meal, you might be using a few parsnips in (or in place of) your mashed potatoes. I really love parsnips roasted because it’s got such a unique, somewhat sweet flavor. This spinach salad probably isn’t a combination one you might think of but I think it’s worthy of a try. I’ll often make a similar salad with leftover wild rice from dinner the night before and by doing so, the salad comes together fairly easy (just wait for the parsnips to roast!) If you also happen to have rutabaga, I’d highly recommend throwing it in with the parsnips!

Roasted Parsnip Spinach Salad | Naturally Ella

Roasted Parsnip Spinach Salad

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2


  • 2 parsnips
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • 1/3 cup diced green onion
  • 1 tablespoon toasted sesame seeds
  • 1 cup cooked wild rice
  • 3-4 cups baby spinach
  • 1 tablespoon soy sauce
  • 2 teaspoons lime juice
  • 2 teaspoons honey


  1. Preheat oven to 400˚. Cube parsnip (peeling before, if desired) and toss with the 2 teaspoons olive, salt, and pepper. Roast until tender and lightly browning, 25 to 30 minutes.
  2. Remove parsnips from oven and drizzle honey over the sprinkle with diced green onions and sesame seeds. Stir until parsnips are well coated. Let cool slightly.
  3. Toss together spinach and wild rice. In a small bowl, whisk together soy sauce, lime juice, and honey. Drizzle over spinach and toss to coat. Add the roasted parsnips and serve with an extra sprinkle of green onions and sesame seeds if desired.