Roasted Pear and Parsnip Salad with Spiced Glaze by Liz Rueven, Kosher Like Me

Roasted Pear and Parsnip Salad with Spiced Glaze
Serves 4
This wintry salad is the perfect seasonal starter.  Natural sweetness is amped up by
roasting both parsnips and pears and coating them in a simple and delicious glaze.
This recipe was shared by Rachel Carr, vegan chef extraordinaire.  The salad is vegan,
gluten and dairy free.
Ingredients:
 4 pears, halved and cored with a melon baller
 6 large parsnips, washed
 2 tablespoons olive oil
 salt and pepper
 1 cup balsamic vinegar
 2 tablespoons brown sugar*
 1/2 teaspoon potato starch
 1/2 teaspoon pumpkin pie spice
 1-2 handfuls of micro greens or baby greens
 1/4 cup raw pistachios
 1 tablespoon brown sugar for sprinkling on top
Directions:
For parsnips and pears:
1.  Preheat oven to 425 degrees.
2.  Toss the parsnips and pear halves with the olive oil, salt and pepper.
3.  Roast them for 15-20 minutes on a baking sheet.  Remove when golden brown and
fork tender.  (We sliced the parsnips into 1 1/2” pieces on the bias after they were
roasted before serving, but you can serve them whole!)
For glaze:
1.  In a small saucepan, heat the balsamic vinegar and whisk in the brown sugar, potato
starch, and pumpkin pie spice.
2.  Bring to a simmer, turn down the heat, and allow to reduce for about 10-15 minutes
on low heat.  When it is done, it will coat the back of a spoon.
To serve:
1.  Arrange the warm roasted pears, parsnips and baby greens on a plate.
2.  Drizzle with the balsamic glaze and sprinkle with pistachios and a little brown sugar.
*Notes:  We used brown sugar in this recipe, but feel free to substitute palm sugar,
agave, maple or any other sugar substitute.
Shopping List
 4 pears
 6 large parsnips
 olive oil
 balsamic vinegar
 brown sugar
 potato starch
 pumpkin pie spice
 1-2 handfuls of micro greens or baby greens
 1/4 cup raw pistachios
Contributed by:
Liz Rueven
www.kosherlikeme.com