Roast parsnip & grape salad with hazelnuts, chicory and parmesan dressing

Roast parsnip & grape salad with hazelnuts, chicory and parmesan dressing

Elly Curshen's leftover recipe for hazelnuts boasts sweet, sticky roasted grapes for an incredible contrast against  the (oil and vinegar) roasted parsnips – and the hazelnuts add the perfect crunch.

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2 of your 5 a day
  • Serves4 as a starter or 2 as main
  • CourseStarter
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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  • 500g parsnips, scrubbed
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 40g roasted chopped hazelnuts
  • 100g red or black seedless grapes, stalks and stem removed (prepared weight)
  • 140g pack red chicory, leaves separated
  • Parsley, to serve (optional)

For the dressing

  • 60g mayonnaise
  • 40g Greek style yogurt
  • 1 clove/s garlic, finely grated
  • 2 tsp lemon juice
  • 20g Parmigiano Reggiano, finely grated
  • Few shakes Worcestershire sauce (to taste)
  • ½ tsp Dijon mustard


  1. Preheat the oven to 220ºC, gas mark 7. Trim the parsnips, then cut into finger-sized wedges. Spread them out on a large baking tray, being sure to not overcrowd them. Drizzle the olive oil and vinegar, season generously, then shake the tin or toss with your hands to evenly coat. Roast for 30 minutes, turning halfway through.

  2. Meanwhile, put the nuts into a small roasting tin. Toast them in the oven for 6-7 minutes, until darkening in colour. Tip onto a clean tea towel and rub away the skins (don’t worry if you don’t get them all off). Leave to cool, then roughly chop.

  3. When the parsnips have had 30 minutes, add the grapes to the tray, toss everything together and roast for 10 minutes more, until the parsnips are golden and tender and the grapes have started to burst.

  4. To make the dressing, add all the ingredients to a food processor or high-speed blender and then pulse until creamy and smooth. Add a little water, if necessary, until you reach a double cream consistency.

  5. Pile the parsnips and grapes with the chicory on a platter and drizzle with most of the dressing. Add the hazelnuts, then finish with a drizzle of dressing and some parsley, if using.

Cook’s tip

More leftover ideas

1. Nutty bean & herb salad – Toss lightly steamed green beans in a hot pan with a softened, finely diced shallot. Add a big squeeze of lemon juice, a big spoonful of crème fraîche, toss and allow to warm through. Top with plenty of chopped toasted hazelnuts and parsley.

2. Pesto with a twist You don’t need to stick to the classic basil and pine nut pesto alla Genovese – you can make a deliciously vibrant version with blanched cavolo nero  and hazelnuts instead.

3. Toast a handful of hazelnuts  in a dry pan, finely chop, then stir into a tub of Cooks’ Ingredients Roasted Dukkah. Dip some bread into olive oil, then into the nutty dukkah for a great snack.


Typical values per serving when made using specific products in recipe


2,905kJ/ 700kcals



Saturated Fat












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