Pear & Parsnip Salad

This salad pairs two ingredients that peak at the same time in fall: sweet, firm pears and earthy parsnips. The combination sounds unusual but the flavors overlap naturally. Both are sweet, both are mellow, and the honey yogurt dressing ties them together.

Blanch the diced parsnips for just 5 minutes. You want them tender enough to eat but still holding their shape, not soft or mushy. A cold water rinse stops the cooking immediately and keeps the texture firm.

The presentation is what makes this a dinner party dish. Each pear half gets sliced thin lengthwise while staying connected at the top, then fanned out on the plate. A mound of the dressed parsnip mixture goes on top. Brush the pear with lemon juice right after cutting so it doesn’t brown before you serve.

Kitchen Tips

• Use firm, ripe pears. Bartlett or Bosc work well. Overripe pears fall apart when you try to fan the slices.
• Chill the parsnip mixture. It needs at least 30 minutes in the fridge for the dressing to absorb and the flavors to meld.
• Brush lemon juice immediately. Pears oxidize fast. Have the lemon juice ready before you start slicing.
• Slice through the pear almost to the stem end but stop before cutting all the way through. That’s what keeps the fan intact.

Variations

• Apple swap: Use crisp apples like Honeycrisp in place of pears when pears aren’t in season.
• Add walnuts: Scatter toasted walnut pieces over the top for crunch and richness.
• Blue cheese accent: A few crumbles of Roquefort or Gorgonzola on each plate adds a savory, salty contrast.