Roasted parsnip, quince and caramelized onion salad with preserved lemon

Introducing our delicious Roasted Parsnip, Quince and Caramelized Onion Salad with Pickled Lemon recipe! A surefire way to impress your taste buds with an explosion of unique flavors. By pre-cooking the quinces, we ensure a tender, creamy consistency that goes perfectly with the roasted parsnips.

Combined with healthy giant couscous and drizzled with a zesty ginger dressing, this salad is a delicious mix of textures and flavors. The caramelized onions add a depth of flavor that pairs effortlessly with the preserved lemon, creating a truly unforgettable dining experience.


  • 2-3 quinces, halved lengthwise, woody core removed, cut into thick slices (when preparing, add them to water with a splash of lemon juice to prevent them from browning)
  • 500g parsnips, peeled and cut into long wedges
  • 4 tbsp rapeseed oil
  • 1 tbsp cumin seeds
  • ¼ teaspoon ground turmeric, plus 2 pinches
  • 2 scoops of ginger from a jar, finely chopped, plus 4 tablespoons of syrup from the jar
  • 50g whole almonds with shell
  • 350g giant couscous
  • 2 onions, sliced
  • 2 preserved lemons from a jar, halved, pitted seeds removed and peel diced
  • Juice 3 lemons
  • small package of flat-leaf parsley, roughly chopped

Preparation steps

  1. Preheat the oven to 200°C/180°C fan/gas mark 6 and bring a large pot of water to the boil.
  2. Cook the quinces for 20-25 minutes, until almost tender when pierced with a knife.
  3. Drain the quinces well and let them steam dry in a colander.
  4. Repeat the cooking process with the parsnips, but only cook for 3-4 minutes before draining.
  5. In a large roasting pan, mix 2 tablespoons of oil, half the cumin, turmeric, 1 tablespoon of ginger syrup and some spices.
  6. Add the steam-dried parsnips and quinces to the mixture.
  7. Roast the vegetables for 25 minutes until golden brown, caramelized and tender.
  8. After the vegetables are ready, toast the almonds on a baking sheet in the oven for 5 minutes.
  9. Cook the couscous in water according to the package instructions with 2 pinches of turmeric and drain well.
  10. In the remaining 2 tablespoons oil, slowly fry the onions with the remaining cumin seeds until soft, golden brown and beginning to caramelize.
  11. Whisk the remaining 3 tablespoons ginger syrup with chopped ginger, chopped preserved lemons, lemon juice and plenty of spices.
  12. Place couscous, roasted vegetables, caramelized onions, and chopped parsley on a serving platter or in a large bowl.
  13. Roughly chop the roasted almonds a few times and add them to the bowl.
  14. Drizzle the lemon dressing over everything and mix well.
  15. Serve the salad immediately or store leftovers in the refrigerator for the next day.

Nutritional Information

Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • dulcimer
  • Knife
  • Big bowl
  • Pot
  • frying pan
  • sheet
  • tablespoon
  • teaspoon
  • Food processor or mortar and pestle

Allergen information

This recipe may contain the following allergens:

  • Almonds

Storage and leftovers

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Be sure to let the salad cool completely before storing.

This recipe is best enjoyed fresh, but if you need to reheat leftovers, you can do so in the microwave or by gently reheating in a skillet with a little oil.

The Health Benefits of “Roasted Parsnip, Quince and Caramelized Onion Salad with Preserved Lemon”

When it comes to salads, it’s all about the combination of flavors and textures. The Roasted Parsnip, Quince and Caramelized Onion Salad with Pickled Lemon recipe offers a delicious blend of sweet, savory and spicy flavors while providing numerous health benefits. Made with a variety of nutritious ingredients, this salad is a perfect addition to any meal. Let’s take a closer look at the health benefits of each component:


Although used less often than other fruits, quinces are rich in fiber, vitamin C and minerals such as potassium. These nutrients contribute to improved digestion, stronger immune function and better heart health. The natural sugar in quince gives the salad a natural sweetness without causing a rapid rise in blood sugar levels.


Parsnips are rich in vitamins C, K and E as well as essential minerals such as potassium and manganese and offer countless health benefits. This root vegetable supports a healthy immune system, promotes bone health, improves digestion, and provides an antioxidant boost. The high fiber content promotes digestion and ensures a longer-lasting feeling of satiety.

Cumin and turmeric

The addition of cumin seeds and ground turmeric not only enhances the taste but also provides various health benefits. Cumin seeds are known for their digestive properties and can help improve gut health. Turmeric, on the other hand, contains an active ingredient called curcumin, which has powerful anti-inflammatory and antioxidant effects. Including these spices in your salad can help reduce inflammation and support overall health.

Ginger and almonds

Both ginger and almonds add an extra element of flavor and health benefits to this salad. Ginger is known for its anti-inflammatory properties and can help relieve gastrointestinal discomfort. Rich in healthy fats, protein and fiber, almonds offer numerous health benefits including improved heart health, fewer food cravings and increased nutrient absorption.

Giant couscous and onions

Giant couscous, known as Israeli couscous, is a pasta form made from wheat flour that contains a significant dose of carbohydrates for energy. Onions, a key ingredient in many dishes, contain antioxidants and anti-inflammatory compounds. They also provide fiber, which aids digestion and supports intestinal health.

Preserved lemons and parsley

Pickled lemons give this salad a unique touch with their intense flavor and spice. Lemons are a rich source of vitamin C, a powerful antioxidant that protects cells from damage and supports a healthy immune system. Parsley, a versatile herb, is rich in vitamins A, C, and K, as well as iron and folic acid. It offers antioxidant and anti-inflammatory properties and may help support bone health.

By combining these healthy and flavorful ingredients, the “Roasted Parsnip, Quince and Caramelized Onion Salad with Pickled Lemon” not only tantalizes your taste buds but also offers a host of health benefits. From improved heart health to a strengthened immune system to improved digestion, this salad makes for a delicious and nutritious addition to your meals.

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