Roasted Parsnip Spinach Salad

Makes 2 servings.

2 Red Dog parsnips
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons honey
1 teaspoon olive oil
⅓ cup diced green onion
1 tablespoon toasted sesame seeds
1 cup cooked wild rice
3-4 cups Red Dog spinach
1 tablespoon soy sauce
2 teaspoons lime juice
2 teaspoons honey

Preheat oven to 400˚. Cube parsnip (peeling before, if desired) and toss with the 2 teaspoons olive, salt, and pepper. Roast until tender and lightly browning, 25 to 30 minutes.

Remove parsnips from oven and drizzle honey over the sprinkle with diced green onions and sesame seeds. Stir until parsnips are well coated. Let cool slightly.

Toss together spinach and wild rice. In a small bowl, whisk together soy sauce, lime juice, and honey. Drizzle over spinach and toss to coat. Add the roasted parsnips and serve with an extra sprinkle of green onions and sesame seeds if desired.