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Pear & Parsnip Salad

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Submitted by slammer

Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

1 hrs

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.

Ingredients

3 710
CUPS ML PARSNIP
diced *
2 473
CUPS ML WATER
3 45
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
1
X SALAD DRESSING, LOW-FAT
honey and yogurt, to taste *
3 3
MEDIUM MEDIUM PEARS
firm, ripe
1 15
TABLESPOON ML LEMON JUICE
1
X BLACK PEPPER
freshly ground, optional *

Directions

Combine parsnips and 2 cup water in a small saucepan; bring to a boil.

Cover and reduce heat and heat 5 min.

Drain and rinse under cold water.

Drain well.

Combine parsnips, green onions and ¼ cup plus 2 teaspoon honey yogurt dressing in a medium bowl.

Stir well. Cover and chill.

Cut pears in half lengthwise; core and cut lengthwise into thin slice, keeping slices intact.

Brush cut sides with lemon juice.

Place 1 cut pear half on each of 6 plates, separating slices to form a fan.

Top each with ½ cup parnsip mixture and 1 teaspoon remaining honey yogurt dressing.

Sprinkle with pepper if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 52 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 9%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
 
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