Best 4 Arugula Apple And Parsnip With Buttermilk Dressing Recipes

Unleash a symphony of flavors with this Arugula, Apple, and Parsnip Salad, a culinary masterpiece that blends the peppery bite of arugula, the sweet crunch of apples, and the earthy sweetness of parsnips. Tossed in a tangy buttermilk dressing, this salad is a delightful dance of textures and tastes.
Accompanying this main recipe are two additional delectable creations: a refreshing Arugula Salad with Lemon-Tahini Dressing and a hearty Roasted Parsnip and Apple Soup. The arugula salad offers a zesty twist with its tangy lemon-tahini dressing, while the roasted parsnip and apple soup warms the soul with its creamy, comforting broth.
These recipes celebrate the unique flavors of arugula, apples, and parsnips, transforming them into culinary delights that will tantalize your taste buds. Whether you're seeking a light and refreshing salad or a cozy, comforting soup, this article has something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

ARUGULA WITH APPLES AND WALNUTS

Arugula with Apples and Walnuts image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

ARUGULA, APPLE, AND PARSNIP WITH BUTTERMILK DRESSING

Arugula, Apple, and Parsnip with Buttermilk Dressing image

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup buttermilk
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 large Pink Lady apple, cored, thinly sliced
1 small parsnip, peeled, thinly sliced lengthwise on a mandoline
1 bunch arugula, tough stems trimmed
1/4 cup fresh dill with tender stems
2 tablespoons apple cider vinegar
Flaky sea salt (such as Maldon)

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.

ROASTED PARSNIPS AND APPLES

Roasted Parsnips and Apples image

Surprise everyone at dinner with this savory, sweet combination.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 apples, such as Gala or Pink Lady, cored and diced large
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon finely grated orange zest plus 1 tablespoon juice
1/4 teaspoon ground cinnamon
Coarse salt

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.

Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 13 g, Protein 3 g, SaturatedFat 6 g

ARUGULA SALAD WITH BUTTERMILK DRESSING

Arugula Salad with Buttermilk Dressing image

Top this arugula salad with our Buttermilk Onion Rings.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

2 tablespoons low-fat buttermilk
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
1 tablespoon chopped chives
Coarse salt and ground pepper
3 bunches ounces arugula (13 ounces total)

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

Tips:

Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor. Look for ripe apples, crisp arugula, and tender parsnips.
Prepare the ingredients properly: Wash and dry the arugula and parsley thoroughly. Peel and chop the apples and parsnips into uniform pieces.
Make the dressing ahead of time: The buttermilk dressing can be made up to 2 days in advance. This will allow the flavors to meld and develop.
Don't overdress the salad: A little dressing goes a long way. Start with a small amount and add more to taste.
Serve the salad immediately: This salad is best enjoyed fresh. The arugula will wilt if it sits for too long.

Conclusion:

This arugula, apple, and parsnip salad with buttermilk dressing is a delicious and healthy side dish or light lunch. It's packed with vitamins, minerals, and antioxidants, and the buttermilk dressing adds a creamy, tangy flavor. This salad is sure to please everyone at your table!