A celebration of winter produce, this vibrant salad pairs sweet roasted pears and caramelised parsnips with crunchy pecans, creamy goat’s cheese and peppery greens. Finished with a jewel-bright pomegranate and balsamic dressing, it’s an effortless side dish that brings colour, freshness and seasonal flavour to any cold-weather table.

Recipe, styling & photos by Steph Peirce (Everything Salads)

Serves 6

600 g parsnips, peeled

3 pears, cut into 1 ½ cm wedges

5 tablespoons olive oil

1 tablespoon honey

2 sprigs of fresh thyme, leaves only

½ cup pecans

1 shallot

3 tablespoons red wine vinegar

pinch of sugar or ¼ teaspoon honey

3 handfuls of salad greens; a mix

of rocket and watercress

70 g goat’s cherve or 50 g gorgonzola

1 handful of micro herbs

POMEGRANATE AND BALSAMIC DRESSING

2 ½ tablespoons balsamic vinegar

1 ½ tablespoons pomegranate molasses

2 teaspoon runny honey or agave syrup

2 garlic cloves, crushed

60 ml plain olive oil

pinch of sea salt

Preheat oven to 180°C fan bake.

Chop parsnips in half crossways, then slice in half lengthways and cut into 1-2 cm wedges. Transfer to a large roasting tray with pear wedges, olive oil, honey, thyme leaves, a generous pinch of sea salt, and freshly cracked black pepper. Toss with your hands to coat evenly, then spread out across the tray.

Roast for 30 minutes until starting to caramelise and go golden. Then add the pecans and return them to the oven for 7 minutes. Remove from the oven and set aside to cool on the tray. Finely slice the shallot, add red wine vinegar, a pinch of sea salt, and a pinch of sugar or honey to a bowl, and combine. Set aside to pickle for 15 minutes. Combine all dressing ingredients in a jar. Shake well and adjust the seasoning with extra salt and pepper if needed.

Assemble salad on a serving plate: Layer salad greens, roasted parsnip, pear and pecans, pickled shallots, crumble goat feta and drizzle with dressing.

Garnish with micro herbs to serve.