Amy Wood
The humble parsnip gets an upgrade with this colourful fall-inspired salad.
Mr. Bannock’s Parsnip Salad
Ingredients
- 1 lb (450 g) parsnips, trimmed and thinly sliced into ribbons
- 1/2 cup (125 mL) apple cider vinegar
- 3 oranges, zested, peeled, and segmented (reserve any juice)
- 1/4 cup (60 mL) roasted walnuts, chopped
- 1/4 cup (60 mL) sun-dried cherries
- 3 scallions, trimmed and chopped
- Salt and pepper, to taste
Nutrition
Per serving:
- calories210
- protein4g
- fat5g
- saturated fat0g
- trans fat0g
- carbohydrates41g
- sugars20g
- fibre9g
- sodium39mg
Directions
01
In large bowl, soak parsnip ribbons in just enough ice water to cover, then add apple cider vinegar and soak for at least 30 minutes.
02
Drain parsnips and give a quick spin in salad spinner. Combine with remaining ingredients, including any reserved orange juice, and toss to combine.
03
Let sit for 10 minutes before serving. Top with additional cherries and nuts, if desired.
