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🥗 Creamy Parsnip and Pear Salad with Corn Salad

288 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp grape seed oil
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tsp honey
• salt
• pepper
• 400 g parsnips (2 parsnips)
• 2 pears
• 160 g corn salad (2 handfuls)
• 50 g walnut kernels

Instructions

1. 1. Put the oil, vinegar, lemon juice, honey, salt, and pepper into a small bowl.
2. 2. Whisk the ingredients with a fork or small whisk until the honey is dissolved.
3. 3. Taste the dressing and add more salt or pepper if needed.
4. 4. Peel the parsnips using a vegetable peeler.
5. 5. Grate the peeled parsnips into fine strips using a grater.
6. 6. Rinse the pear under cold running water.
7. 7. Cut the pear into four equal quarters.
8. 8. Remove the core from the pear quarters.
9. 9. Cut the cored pear quarters into thin wedges.
10. 10. Place the grated parsnips and pear wedges into a bowl.
11. 11. Pour half of the dressing over the fruit and vegetables.
12. 12. Toss everything well so that it is evenly coated.
13. 13. Let the salad sit for about 20 minutes to allow the flavors to meld.
14. 14. Rinse the corn salad under cold running water.
15. 15. Remove any wilted leaves or dirty parts.
16. 16. Spin the corn salad in a salad spinner or pat it dry with a kitchen towel.
17. 17. Chop the walnuts roughly with a knife.
18. 18. Take four plates and arrange the corn salad on them.
19. 19. Place the marinated parsnip and pear salad onto the plates.
20. 20. Pour the remaining dressing into a small bowl or bottle.
21. 21. Drizzle the remaining dressing over the corn salad.
22. 22. Sprinkle the chopped walnuts over the entire salad.

Nutrition per serving

• kcal: 288
• Protein: 4 g · Fett/Fat: 20 g · Carbs: 24 g