Roasted Parsnip, Celery Heart, And Apple Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
149
FAT
16%
CHOL
0%
SOD
2%

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Ingredients for 6 servings

1 1/2 pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered if large)

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices

1/2 cup celery leaves

1 green apple, such as Granny Smith, cored, halved, and cut into 1/8-inch-thick wedges

Hazelnut Vinaigrette

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