Parsnip ribbon and hazelnut salad with honey dressing

Parsnip ribbon and hazelnut salad with honey dressing

  • serves 4
  • Easy

A lovely, easy to put together veggie main course salad of parsnip ribbons with hazelnuts, apple and rocket in a honey dressing. Perfect for a tasty wintertime lunch or side dish.


Make this parsnip and hazelnut salad for a hearty yet healthy main, then also check out our winter Waldorf salad recipe.



  • parsnips 4 medium (these need to be fresh, firm ones or they won’t ribbon!)
  • butter 1 tbsp, melted
  • olive oil
  • hazelnuts 50g, roughly chopped
  • apple 1
  • red wine vinegar 4 tbsp
  • honey 2 tbsp
  • hazelnut oil
  • rocket 1 pack


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Peel the parsnips and then use  a potato peeler or mandolin to shave them into thin strips, mind your fingers and throw away the woody cores. Put the parsnips in a bowl and add the butter, 1 tbsp olive oil and some salt  and toss them until they’re coated. Tip them onto a large baking sheet, spread them  out well and cook for 15-20 minutes, or until they’re crisp and turning golden. Turn them over a couple of times as they cook. Tip the hazelnuts onto the sheet for the final couple of minutes.

  • Step 2

    Meanwhile, core and finely slice the apple and put it in a bowl with the red wine vinegar (use the parsnip bowl). Add the honey and 2 tbsp hazelnut oil, and stir everything together. Season well.

  • Step 3

    Toss the rocket with the apple slices and dressing, tip it onto a plate and scatter with the parsnip and hazelnuts.

Discover more of our best side dish recipes...

Smashed New Potatoes Recipe

Nutritional Information

  • Kcals 381
  • Fat 21.3g
  • Saturates 3.7g
  • Carbs 34.7g
  • Fibre 12.7g
  • Protein 6.2g
  • Salt 0.4g