Parsnip Arugula Citrus Simple Salad

Simple spring salad. Roast 1 HUGE parsnip quartered (or 2 regular sized ones halved) in a hot oven until tender and brown. I roast these with no oil, just S+P. Set aside cool and chop. Segment and chop 2 oranges, (save juice for dressing) toss 2 handfuls or arugula (fresh from Hotchiss farms) with the parsnips and the orange in a large boil. Then add the remaining orange juice along with a splash of walnut or olive oil and S+P, sprinkle with toasted organic soy nuts, and enjoy.


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