GOLDEN VALLEY, Minn. - PARSNIPS: Calling them “underrated” is not quite accurate, because to rate a vegetable, there must be a general consensus on what it is in the first place. And does anyone really know what a parsnip is?
Registered dietitian Emily Parent, from locally owned CobornsDelivers, knows what a parsnip is! And she knows how to use it... to make healthy, delicious fall meals with fresh vegetables.
Emily joined KARE 11 at News at 4 to remind viewers that a good way to combat depression, during the impending winter months, is to eat a diet of vegetables, fruit and whole grains. It’s science!
Farro Salad with Delicata Salad and Pomegranate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 3-4 (as a salad)
Ingredients
1 delicata squash, cut into 1-inch slices
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 cup farro, cooked as per package instructions to make 3 cups and cooled
3/4 cup pomegranate seeds
1/4 cup finely chopped fresh flat-leaf parsley
1/4 red onion, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Directions
1. Preheat the oven to 425 degrees F. 2. On a rimmed baking sheet, drizzle the squash with olive oil and season with salt and pepper. Roast for about 15-20 minutes, until golden brown at the edges. 3. Combine the cooked farro, squash, pomegranate seeds, parsley, and onion in a large bowl. 4. In a small bowl, combine the vinaigrette ingredients: red wine vinegar, olive oil and a few pinches of salt and pepper. Whisk until combine. Top the farro mixture with the vinaigrette and season to taste.