Parsnip Salad

Parsnips never get enough love. They’re earthy, nutty and nutritious and a must add to your grocery list.


  • 500 grams Gwillimdale Farms parsnips
  • 2 tbsp garlic
  • Spring greens
  • 1 tbsp ground cumin
  • 1 tbsp honey
  • 2 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • Olive oil
  • 1 apple
  • Goat cheese crumbles
  • Chia seeds


  • Preheat oven to 200 C. Wash, peel and cut parsnips into equally sized slices. Place them in the roasting tray coated in olive oil.
  • Roast them in oven for 40 minutes, until tender and starting to colour. Shake them after 20 minutes.
  • Wash salad leaves and place on plate.
  • Mix garlic, mustard, vinegar, cumin and honey together in bowl.
  • Cut apple into small pieces
  • Mix ingredients together add parsnips and dressing.