Honey-roast parsnip, pear and macadamia nut salad

A mixture of sweet and savoury makes Celia Brooks Brown's salad a delicious and unusual dinner party delight
By Celia Brooks Brown
Honey-roast parsnip, pear and macadamia nut salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy



  • 4 small parsnips, peeled and quartered lengthways
  • 2 tbsp olive oil
  • 1 tbsp honey
  • black pepper
  • 4 handfuls of wild rocket
  • 2 dessert pears, peeled and cut into wedges
  • 75 g macadamia nuts, toasted

For the dressing:

  • 150 g gorgonzola cheese
  • 3 tbsp white wine vinegar
  • 125 ml olive oil
  • black pepper


1. Preheat the oven to 200°C/gas 6.

2. Place the parsnips in a roasting pan and coat with the olive oil. Drizzle with the honey and season to taste. Roast in the preheated oven for about 20 minutes, until golden. Remove from the oven and leave to cool.

3. To make the dressing, mash the Gorgonzola in a mixing bowl. Stir in the wine vinegar, then add the olive oil and seasoning and whisk until the mixture is fairly smooth.

4. Arrange the wild rocket on four serving plates and top with the pears, nuts and parsnips. Pour over the dressing, sprinkle with pepper to taste, and serve.

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