Parsnip, Pear and Pecan Salad

Name: Parsnip, Pear and Pecan Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup shredded Parmesan cheese; 2 cups peeled parsnips, julienned; 1 cup chopped D'Anjou pears (1/2-inch cubes); 1/2 cup chopped pecans; 1/2 cup fresh shelled or frozen peas, thawed; 1/2 cup pomegranate seeds; 1/2 cup pine nuts; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/3 cup mayonnaise; 3 tablespoons water

Total Time Prep: 20 min. Bake: 15 min.

Yield 8 servings

Test Kitchen Approved

I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California

Ingredients

1 cup shredded Parmesan cheese
2 cups peeled parsnips, julienned
1 cup chopped D'Anjou pears (1/2-inch cubes)
1/2 cup chopped pecans
1/2 cup fresh shelled or frozen peas, thawed
1/2 cup pomegranate seeds
1/2 cup pine nuts
1 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup mayonnaise
3 tablespoons water

Directions

Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely.
Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.

Nutrition Facts

1 cup: 254 calories, 20g fat (4g saturated fat), 8mg cholesterol, 461mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 7g protein.

I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California

Recipe Creator