Warm Lentil, Parsnip and Burrata Salad with Mandarin Vinaigrette

Yum

Who says salads can only be enjoyed in the summer? This salad includes warm parsnips and lentils served over a bed of tender romaine leaves, topped with burrata, parsley and a quick homemade dressing. It’s the perfect weekday lunch.

Why You Should Make Warm Lentil and Parsnip with Burrata Salad

This probably sounds crazy to say, but salads can be kind of controversial….Especially in the colder months. Some people may fear that they’re too cold, others that they’re flavorless and unsatisfying, or will leave them hungry. But at the same time, nothing makes most people feel healthier than eating one. And, trust me, as someone who has, what I’m pretty sure is an obsessive fear of feeling hungry, especially after a meal, and a love of cozy dishes, this salad will hit the spot just right.

Here are all the reasons this should be an eligible contender for your next work-week lunch:

• It’s a filling vegetarian meal: The lentils, parsnips and burrata alone are more than enough to keep you full for hours after (boyfriend tested, boyfriend approved)
• You’re getting your greens in: Sure they’re covered in burrata, but, like, that’s protein too, right? The answer is yes.
• Can be eaten warm or cold: The parsnips and lentils can be served warm between the lettuce and burrata, making for a warmer salad option, or they can be made ahead of time (hello, meal prep) and served cold during the warmer months.
• Burrata: Because who doesn’t like it?

This recipe can be made easier with pre-made lentils. My favorite are the ones from Trader Joe’s that come lightly seasoned. This salad is also great as a meal prep for the week, and you can reheat the parsnips and lentils just before eating. Plus, the vinaigrette gets better with time. *wink*

What Ingredients Do I Need To Make This Salad?

For the Salad

• Romaine leaves
• Pre-made Lentils
• Parsnips
• Burrata
• Parsley
• Water
• Salt & pepper

For the Dressing

• Mandarin Orange
• Garlic
• Apple Cider Vinegar
• Honey
• Olive Oil
• Salt
• Pepper

How Do I Make Warm Lentil and Parsnip Salad with Burrata and Mandarin Vinaigrette?

if you’re meal prepping this, I would prep the parsnips, lentils and vinaigrette ahead of time, then assemble with the romaine, burrata and parsley when ready to eat for a super quick lunch or dinner.

1. Prep veggies. Peel and slice 2 parsnips to half an inch thickness, slice 2 medium to large-sized garlic cloves to medium thickness (slicing them too thin will cause them to burn in the pan). Finely mince 1 medium to large-sized garlic clove. Rinse and dry romaine leaves. Rinse and dry 2 small hand fulls of parsley leaves (this measurement can be less exact because the parsley will be used for garnish. Juice 1 Mandarin (should amount to half a cup of juice)
2. Cook parsnips. Heat 2 tablespoons of olive oil in a large nonstick pan over medium-low heat. Add garlic, allow to cook for 1-2 minutes in pan before adding sliced parsnips. Add salt and pepper, then use a wooden spoon to toss everything together before turning heat up to medium-high and covering. Allow parsnips to brown for 3-5 minutes. Stir parsnips every 2-3 minutes to prevent burning.

   Once Parsnips have browned, add ½ cup of tap water and cover once more to allow parsnips to cook through (10-12 minutes), adding more water as needed.

3. Make vinaigrette. While parsnips cook, in a small bowl— juice 1 mandarin orange (should add up to about ¼ cup of juice—its okay if a few small pieces of pulp get in there—more flavor for you!), add the minced garlic clove, apple cider vinegar and honey. Use a small whisk or fork to dissolve honey into mixture. Add olive oil, salt and pepper, whisk again and taste. Add additional salt or pepper as desired. Set aside.
4. Finish off parsnips and warm lentils. You’ll know when they’re done when they’re tender through the center. Just before parsnips are done, add lentils (and season with additional salt and pepper as needed). Toss with parsnips to warm for 3-5 minutes.
5. Assemble salad. Once parsnips and lentils are completely cooked and warmed respectively, divide romaine across two large plates. Cover romaine with lentils and parsnips, then spoon some dressing on top. Cut a ball of burrata in half and place on top of lentil and parsnip layer. Cover everything in parsley and finish off with more vinaigrette.
6. Enjoy!

Tips for Cooking Parsnips?

Parsnips are white root vegetables that are similar to carrots in texture and flavor. The key difference to note about parsnips, however, is that they contain less water than carrots, which—as I learned the hard way—can lead to them burning more quickly when being cooked on the stove without added liquid. When cooking parsnips on the stove top, keep in mind:

• Keep heat at medium heat
• Make sure that the parsnips have ample liquid in them while they are cooking
• Keep and eye on your parsnips as they cook—these babies can burn fast!

Tips for making this recipe faster?

So we don’t have all the time in the world to make a salad in the middle of the day. so here are a few ways to make this recipe faster:

• Do all prep work at once—this will save you time going back to the cutting board multiple times and make the cooking process easier overall
• Make vinaigrette while parsnips cook—this will allow the flavors of the dressing to marinate a little more before serving.
• Get pre-washed romaine—cut out the whole washing and drying thing.
• Get pre-cooked lentils—save yourself the time and the headache of making them from scratch—just make sure they’re lightly seasoned.