• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Parsnips

    Raw Parsnip Salad with Dates and Sage Vinaigrette

    Published: Nov 10, 2020 / Modified: Nov 10, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    • 17
    Jump to Recipe Print
    images of raw parsnip salad in a mixing bowl and serving bowl separated by text box with title
    images of parsnip salad in a serving bowl separated by text box with recipe title
    close-up image of raw parsnip salad with dates and sage in a serving bowl on a counter
    image of raw parsnip salad in a serving bowl underneath a text box with recipe title

    This delicious raw parsnip salad features shaved parsnips, sliced dates, and a simple sage vinaigrette! It’s elegant enough for a holiday meal and easy enough to whip up on an ordinary day. Serve this vegan raw parsnip recipe for an explosion of fall-inspired flavors!

    raw parsnip salad with dates and sage in a serving bowl on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    It’s a very special day in the Veg World. My cookbook, Vegetable Cookbook for Vegetarians: 200 Recipes from Artichoke to Zucchini, is officially on sale! It feels so cool to finally put that in writing and drop the “wherever books are sold” line. I’m so happy to witness the excitement surrounding the book, and I hope it helps a lot of people “eat their veggies”!

    To mark the occasion, I’m sharing one of my favorite cookbook recipes that just so happens to be a perfect side dish for Thanksgiving and Christmas, too. This shaved raw parsnip salad has a delicious combination of flavors. And it’s a real stunner!

    To quote the cookbook, “the sweet and slightly nutty taste of raw parsnips is an exquisite match for the caramel undertones of fresh dates…[that] shine under a sage-based dressing with a touch of maple syrup.” WOAH. Sounds pretty darn good, don’t you think?

    So without further adieu, I present this new recipe to you (#poetry). If you enjoy it, be sure to check out my cookbook…wherever books are sold!!!

    dates, parsnips, and sage leaves on a counter next to a paperback copy of a cookbook

    How to Make Raw Parsnip Salad

    To make shaved parsnips, you will need a swivel peeler or a paring knife. Start by scrubbing the parsnip clean to remove any dirt. If you have a really dirty parsnip, you may want to remove the outer skin before shaving the rest of it.

    Trim both ends of the parsnip. Then, start making small shavings with your peeler or knife out of the thick area at the head of the parsnip. Once you have shaved down the head to about the same width as the rest of the vegetable, make long shavings from top to bottom.

    If you are using a knife, it’s helpful to place the parsnip on a cutting board so that you can put more pressure on it as you cut the shavings. When you have shaved the parsnip down to the center, cut the remaining piece into small strips.

    Now it’s time to complete the raw parsnip salad. Whisk together the ingredients for the dressing in a mixing bowl. Add the shaved parsnips and thinly sliced dates, then toss until coated.

    shaved parsnips, sliced dates, and sage dressing in a mixing bowl before combined

    Can you eat parsnips raw?

    Yes, parsnips are perfectly safe to eat raw! This may go without saying for some of you, but I don’t blame you at all if you were wondering. Raw parsnips are sweet and nutty, with very subtle hints of licorice. Personally, I love their flavor!

    Expert Tips

    • This is the swivel peeler that I use, and I love it! I highly recommend.
    • Raw parsnip salad stores very well in the fridge for up to 5 days. I personally like the salad best after it sits in the dressing for a few hours. So if you want to make this salad for the holidays, it’s a great prep-ahead option.
    • When choosing dates for the recipe, look for pitted Medjool dates. Most grocery stores, including Trader Joe’s carry them. If you can’t find pitted dates, you can of course remove the pits on your own. I like to store dates in the fridge to make them easier to cut.
    close-up image of raw parsnip salad with dates and sage in a serving bowl

    More Parsnip Recipes

    Love this raw parsnip salad? Check out the Honey Roasted Parsnips and Raisins, Baked Parsnip Chips, and Roasted Parsnip and Pear Soup!

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    raw parsnip salad with dates and sage in a serving bowl on a counter

    Raw Parsnip Salad with Dates and Sage Vinaigrette

    Shaved parsnips are paired with thinly sliced dates and a delicate sage vinaigrette in this delicious raw parsnip recipe!
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Total Time: 15 mins
    Servings: 4
    Calories: 296kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Swivel peeler or paring knife

    Ingredients

    For the salad

    • 3 parsnips - scrubbed clean and trimmed
    • 6 to 8 pitted Medjool dates - thinly sliced

    For the dressing

    • 3 tablespoon olive oil
    • 1 tablespoon maple syrup
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon chopped fresh sage
    Prevent your screen from going dark

    Instructions

    • Using a swivel peeler or paring knife, shave the parsnips. Start at the thick area at the head of the parsnip, and make small shavings there until it's about the same width as the rest of the parsnip. Then, make long shavings from top to bottom. Add the shavings to a large bowl with the thinly sliced dates.
    • Whisk together the olive oil, maple syrup, apple cider vinegar, and fresh sage, pour over the salad, and toss until coated!

    Notes

    • Look for pitted dates at the store for this recipe. If you can’t find dates with the pits removed, you can take them out yourself. It’s also helpful to keep dates in the fridge to make them easier to cut and less sticky. 
    • This recipe can be made a few hours in advance, and leftovers last in the fridge for up to 5 days. Before serving, you may want to freshen it up with a splash of apple cider vinegar.

    Nutrition

    Serving: 1cup | Calories: 296kcal | Carbohydrates: 52g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 698mg | Fiber: 8g | Sugar: 33g | Vitamin A: 54IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy cookbook day! – Lizzie

    Love veggies? Order my Vegetable Cookbook for Vegetarians today!

    More Parsnip Recipes

    • Honey Roasted Carrots and Parsnips
    • How to Freeze Parsnips
    • Amazing Apple Parsnip Muffins
    • Celeriac and Parsnip Soup with Fried Sage
    • 17

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Phf

      March 12, 2023 at 3:34 pm

      First time trying parsnip in a salad. It was very good. When I make it again I’ll use a little less maple syrup

      Reply
      • Lizzie Streit, MS, RDN

        March 13, 2023 at 10:03 am

        I’m so glad that you enjoyed the recipe! Thanks for your comment.

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Banana Chia Pudding
    • Sheet Pan Omelet with Veggies
    • Almond Granola with Honey and Vanilla
    • Morning Glory Cookies (Healthy Oatmeal Breakfast Cookies)

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC