The humble parsnip gets an upgrade with this colourful fall-inspired salad.
1 lb (450 g) parsnips, trimmed and thinly sliced into ribbons
1/2 cup (125 mL) apple cider vinegar
3 oranges, zested, peeled, and segmented (reserve any juice)
1/4 cup (60 mL) roasted walnuts, chopped
1/4 cup (60 mL) sun-dried cherries
3 scallions, trimmed and chopped
Salt and pepper, to taste
In large bowl, soak parsnip ribbons in just enough ice water to cover, then add apple cider vinegar and soak for at least 30 minutes.
Drain parsnips and give a quick spin in salad spinner. Combine with remaining ingredients, including any reserved orange juice, and toss to combine.
Let sit for 10 minutes before serving. Top with additional cherries and nuts, if desired.
Each serving contains: 210 calories; 4 g protein; 5 g total fat (0 g sat. fat, 0 g trans fat); 41 g total carbohydrates (20 g sugars, 9 g fibre); 39 mg sodium