A salad of honey roasted parsnips, fresh pear and peppery rocket is drizzled with a flavourful gorgonzola dressing.


  • 4 small parsnips, peeled and quartered into long pieces

  • 2 tbsp olive oil

  • 1 tbsp honey

  • 2 dessert pears, peeled and sliced into wedges

  • 4 handfuls of wild rocket

  • 75g macadamia nuts, toasted

  • For the dressing:

  • 150g gorgonzola

  • 3 tbsp white wine vinegar

  • 125ml olive oil

  • Salt and pepper


  • 1.

    Preheat oven to 200C. Place parsnips in a roasting tin and coat with oil. Drizzle with honey and season with salt and pepper. Roast until golden, about 20 minutes. Cool.

  • 2.

    To make the dressing, mash gorgonzola in a bowl. Stir in vinegar and whisk in olive oil, with a little salt and pepper, until fairly smooth.

  • 3.

    Arrange rocket on 4 plates and follow with pears, nuts and parsnips, then pour over the dressing. Finish with more pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 737kj
  • Fat Total 60g
  • Saturated Fat 14g
  • Protein 11g
  • Carbohydrate 43g
  • Sugar 20g
  • Sodium 732mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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