Ingredients
2 pounds parsnips, peeled and cut into 3-inch pieces, halved or quartered, if large
5 tablespoons extra-virgin olive oil, divided
4 sprigs fresh thyme
Coarse salt and ground pepper
1 small head escarole, leaves torn (about 7 cups)
1/2 cup chopped dates (preferably Medjool)
3 tablespoons fresh lemon juice (from 2 lemons)
1/2 cup crumbled feta (2 ounces)
Preparation
Preheat oven to 425 degrees. On a rimmed baking sheet, toss parsnips with 2 tablespoons oil, the thyme, and 1/2 teaspoon salt, and spread in an even layer. Roast, until golden brown and tender, about 40 minutes, flipping halfway through. Let cool.
Toss parsnips with escarole, dates, lemon juice, remaining 3 tablespoons olive oil, and the cheese. Season with salt and pepper.
