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!
For the salad
- 3 parsnips scrubbed clean and trimmed
- 6 to 8 pitted Medjool dates thinly sliced
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!
- 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.
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