Parsnip Salad

Roasted parsnip salad with lentils, cavolo nero and red cabbage in a honey mustard dressing.

Parsnip salad

I love roasted parsnips especially when drizzled with honey. But for some reason I only really ever used to have them on a roast dinner or maybe a parsnip soup. Why have I been depriving myself? I also love a winter salad with lots of extra yummy bits and pieces in to fill me up. Now I’ve discovered how well parsnips work in a salad they will be featuring a lot more regularly. I’m sure I’m missing out on many other ways to enjoy them, so let me know how you like to eat parsnips.

Parsnip salad

Parsnip salad

I coated the salad in a honey and wholegrain mustard dressing which was delicious and of course can be used for so many different things. I also and made a dill yogurt dip too which worked well with the sweet parsnips.

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Rebecca x

Parsnip salad

Parsnip salad

Parsnip Salad

Parsnip salad

  • Total Time: 30m


  • 4 Parsnips, I cut them into batons and slices
  • 1 tbsp. Honey
  • 1 tbsp. Oil
  • pinch Salt
  • 200 g Cavolo nero
  • 150 g Red Cabbage
  • 400 g Puy lentils ready cooked
  • 3 tbsp. walnuts chopped

For the dill yogurt dip

  • 6 tbsp. Natural yogurt
  • pinch Salt
  • 2 tbsp. Chopped dill

For the honey mustard dressing

  • 4 tbsp. Olive oil
  • 2 tbsp. Honey
  • 1 tbsp. Wholegrain mustard


  1. Preheat the oven to 180c place the parsnips on a baking tray and drizzle with the oil, honey and salt and roast until golden and crisp for about 20 mins.
  2. Meanwhile chop up the cavolo nero and blanche, put in a pan of boiling water for a few minutes, then into a bowl of cold water and drain.
  3. Finely slice the red cabbage and set aside. Mix the yogurt, pinch of salt and dill together in a bowl. In another bowl make the dressing, add the honey and mustard then gradually whisk in the oil.
  4. In a large bowl add the cavolo nero, red cabbage, lentils and roasted parsnips. Pour over the honey mustard dressing and coat well. Serve sprinkled with walnuts and a dollop of the dill yogurt.

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  • I just made this salad…it was delicious. We really enjoyed it. Also fun to go out back dig up the [parsnips and cut the kale. Then come in and cook it all. I made only a few changes, as we are vegan…I used maple syrup instead of the honey, and used vegan yogurt for the dill dip. I will make this more in the next couple of months, as we still have parsnips and kale. Thank you for creating and posting this.

    • Hi Chris thank you for your comment. Im so pleased you enjoyed it. How lovely to be able to dig up your own parsnips I bet they were amazing. Also I think the maple syrup would have worked really well. Rebecca