Parsnip Salad with Sage Vinaigrette

May 18

Serves 4-6 | Serves 4–6
Gluten-Free, Soy-Free, Vegetarian

Note: Contains dairy (cheddar). To make it dairy-free, omit the cheese or substitute with a plant-based alternative.

Ingredients: Parsnip Salad

6 Willow Wisp Organic Farm parsnips, scrubbed clean and trimmed

4-6 Medjool dates, pitted and chopped

¼ cup walnuts, toasted and chopped

¼ cup Calkins Creamery cheddar cheese, cut into small pieces

2 tablespoons Willow Wisp Organic Farm chives, sliced thin

Salt and pepper, to taste

¼ cup olive oil

2 tablespoons apple cider vinegar

1-2 tablespoons fresh Willow Wisp Organic Farm sage, chopped

Salt and pepper, to taste

Shred the parsnips using a food processor, box grater, or vegetable peeler for ribbons — place in a medium bowl.
Add chopped dates, toasted walnuts, cheese (if using), and chives to the shredded parsnips.
In a small bowl, whisk together olive oil, apple cider vinegar, and chopped sage.
Pour vinaigrette over salad and toss to combine. Season with salt and pepper to taste. Serve and enjoy!

This salad tastes even better after sitting for a few hours or overnight as the flavors meld.
High in fiber: Parsnips support digestion, help balance blood sugar, and keep you feeling full and satisfied.
Immune-boosting: A good source of vitamin C, aiding immune function, skin health, and collagen production.
Naturally detoxifying: Mild diuretic properties support liver and kidney function.
Versatile: Parsnips are delicious raw (as in this salad), roasted, mashed, or blended into soups.
Delicious with eggs for breakfast, filling enough for lunch, and easy to pair with your favorite protein at dinner. Thanks to its sweet and savory flavors, this veggie-packed salad also makes a great midday snack.