Cardamom, coriander + cumin spiced roasted parsnips give this salad that complete meal feeling while keeping it completely vegetarian (vegan too if you drop the feta)! Drizzled with a delicious lemon tahini dressing and topped with chickpeas + toasted seeds. This one seriously checks all the boxes. Easy, healthy + oh so tasty!


3-4 parsnips, halved or quartered
1T olive oil
1/4t garlic powder
1/4t onion powder
1/4t cardamom
1/4t coriander
1/4t cumin
1/8t red pepper flakes, less or more depending on you
1/8t salt

1/2 lemon, juiced
1T tahini
1/2t honey or maple
2T olive oil
1T water
Salt + pepper

4-6c mixed greens
1/4c feta, crumbled – optional for vegans
1/4c pomegranate seeds
1c chickpeas, canned or cooked

2T pumpkin seeds, toasted in a pan for couple of minutes
1T sunflower seeds, toasted in a pan for couple of minutes


Preheat oven to 375°F with your baking sheet in the oven to warm it up. Toss parsnips in olive oil, garlic powder, onion powder, cardamom, coriander, cumin, red pepper flakes and salt then spread them out on the baking sheet lined with parchment. Roast for 6 minutes, flip then 6 more minutes. Allow to cool for 5-10 minutes so they don’t completely wilt your greens.

Meanwhile, whisk together lemon juice, tahini, honey, olive oil, water and a small pinch of salt and pepper. Dump greens in a large bowl, drizzle with about half the dressing, toss and plate. Top with feta, pomegranate seeds, chickpeas, pumpkin + sunflower seeds and the roasted parsnips then drizzle over the last of the dressing and serve.


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