Best 7 Arugula Apple And Parsnip With Buttermilk Dressing Recipes
Arugula, with its peppery flavor, pairs perfectly with the sweet crispness of apples and the earthy taste of parsnips. When combined in a salad and tossed with a tangy buttermilk dressing, these ingredients create a delightful and refreshing dish. This recipe is a great way to enjoy the flavors of the season and incorporate more vegetables into your diet. With its vibrant colors and textures, this salad is sure to impress your family and friends. It's a perfect side dish for a summer cookout or a light and healthy lunch.
Check out the recipes below so you can choose the best recipe for yourself!
WILTED ARUGULA-SPINACH SALAD WITH APPLE DRESSING
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F.
- Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven.
- Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop.
- Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper.
- Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed.
ARUGULA, APPLE, AND PARSNIP WITH BUTTERMILK DRESSING
Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?
Yield 8 servings
Number Of Ingredients 9
Steps:
- Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
- Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.
- Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.
- Do ahead: Dressing can be made 2 days ahead. Cover and chill.
ARUGULA WITH APPLES AND WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
ARUGULA SALAD WITH BUTTERMILK DRESSING
Top this arugula salad with our Buttermilk Onion Rings.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together 2 tablespoons each low-fat buttermilk and reduced-fat sour cream, and 1 tablespoon each cider vinegar and chopped chives. Season with coarse salt and ground pepper.
- Toss 3 bunches (13 ounces total) arugula, well rinsed and stems trimmed, with dressing. Season with salt and pepper, if desired.
- Divide evenly among 6 plates; top with Buttermilk Onion Rings, if desired.
Nutrition Facts : Calories 180 g, Fat 16 g, Protein 2 g
PARSNIP AND APPLE DESSERT
Parsnips and green apples come together for a healthy dessert. Great for those who are watching calories and fat and trying to eat more fruits and veggies. If you're really health conscious, you can omit the butter and add water to the pan in its place. Cook longer for desired texture; cook less or not at all for a healthier raw dessert.
Provided by Tiff33
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-low heat; cook apples and parsnip in the melted butter until slightly softened, about 5 minutes. Stir water, brown sugar, and cinnamon into apple-parsnip mixture; cook until sugar dissolves and apple-parsnip mixture has softened, about 5 minutes. Serve warm or cold.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.3 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 28 mg, Sugar 13.1 g
GRATED PARSNIP APPLE SALAD WITH LEMON DRESSING
Make and share this Grated Parsnip Apple Salad With Lemon Dressing recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix lemon juice and mustard. Whisk in olive oil.
- Combine parsnips, apples and parsley in a bowl; toss with dressing and season to taste with salt and pepper. Serve chilled.
Nutrition Facts : Calories 152.3, Fat 9.4, SaturatedFat 1.3, Sodium 31.5, Carbohydrate 17.7, Fiber 4.4, Sugar 6.8, Protein 1.3
Tips:
- Choose fresh, crisp arugula for the best flavor and texture.
- Use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
- Parsnips should be peeled and cut into matchsticks before roasting.
- Roast the parsnips until they are tender and slightly caramelized.
- Make the buttermilk dressing ahead of time so that the flavors can meld.
- Serve the salad immediately after dressing it.
Conclusion:
This arugula, apple, and parsnip salad with buttermilk dressing is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet apples, earthy parsnips, and peppery arugula is simply delicious. The buttermilk dressing adds a tangy and creamy touch that ties everything together. This salad is sure to be a hit with your family and friends.
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