Pic of Parsnip salad with walnuts and dates

Parsnip salad with walnuts and dates

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Parsnip salad with walnuts and dates

Serves 4 20 min
This easy and unusual vegetarian recipe is a good way of adding freshness to your autumn or winter eating. It's at once sweet and comforting, crunchy and light. Eating parsnips raw brings out quite a different, delicately earthy flavour to the usual slow-roasted caramel. Use young, fairly small parsnips for this if you can.


  • 3 or 4 parsnips, peeled
  • 4 tsp lemon juice, more to taste if required
  • 2 tsp grated lemon zest
  • 4 tsp clear honey
  • 16 large dates, stones removed, halved
  • 120ml plain yoghurt
  • 12 walnuts, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Cut the parsnips in half cross-wise and grate them. If they are starting to go a bit woody leave the central core out.
  • Step 2

    Toss the grated parsnip with salt and pepper to taste, the lemon juice, zest and honey.
  • Step 3

    Cut each date half into 4 pieces.
  • Step 4

    Add these to the parsnips with the yogurt and toss well.
  • Step 5

    Taste for salt and lemon, adding more if needed. Cover and refrigerate until ready to serve, then toss with the walnuts.

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