Lentil and Kale Salad with Carmelized Parsnips

Lentil Kale Salad with Parsnips~A Stack of DishesOh the maligned Parsnip. Surely the pale cousin of the carrot, and certainly less sweet- but a still a darling in my opinion. I love the earthier taste of parsnips, and when cooked slowly and carmelized they are delightful.

This salad is a take off of a recipe from River Cottage Veg: 200 Inspired Vegetable Recipes, who’s recipes and photos of vegetable dishes are drool worthy. There is a wonderful heartiness to this dish, and the honey in the dressing mellows the bite of too much acidity. Lentils are power packed with protein and fiber, which makes this salad a perfect stand alone meal, or as a side. I personally love these French green lentils for their color, shape and texture. I find that brown lentils can get mushy, which is perfect for soup, but not for a salad. When looking for a healthy dish it’s nice to get a toothsome bite to feel like you’re getting a fair belly full.


While in Seattle I was introduced to Manuka Doctor Honey from Australia, which has an unusual flavor profile from which I typically can find here. The spokesman gave us a beautiful and exuberant introduction to this lovely honey, which proved to be quite insightful. We were told about the healthful and beneficial properties of this nectar {use it on your face as a mask for glowing skin!}, and some of it was just short of magical, but I am quite happy simply to eat it.

Due to it’s delicate and delightful taste, I hesitate to bake with it. A drizzle here and there is perfect- think of it as the “finishing oil” of honeys. Though some of it’s fine qualities were masked with this dressing, it did add a gorgeous flavor that accented the mustard beautifully.


Lastly I need to take a moment to gush about the loveliness of these baby kale leaves. Full disclosure: I like kale, but I don’t always like its texture. These small leaves are just a tad more toothsome than spinach. With a little resting time after being tossed with salad dressing, they are more than tender. I also think they are just gorgeous too!

I hope you give this recipe a try. You can purchase the book and the honey {here} on the last page of my store. Another full disclosure: if you do click through and purchase either of these items, I might get a few shekels from Amazon to help keep me in produce. I would be much obliged. Also note: Neither Manuka Doctor, nor River Cottage Veg, have compensated me in any way- I just really love their stuff.

Lentil, Kale and Carmelized Parsnip Salad
An earthy and hearty fall salad. The touch of honey in the dressing rounds this dish out beautifully.
505 calories
68 g
0 g
22 g
14 g
2 g
360 g
148 g
14 g
0 g
19 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 505
Calories from Fat 194
% Daily Value *
Total Fat 22g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 0mg
Sodium 148mg
Total Carbohydrates 68g
Dietary Fiber 22g
Sugars 14g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 5 medium parsnips
  2. 1/8 teaspoon salt
  3. 2 tablespoons canola oil
  4. 2/3 cup French green lentils
  5. 1 bay leaf
  6. 1/2 medium yellow onion
  7. 4-6 cups baby kale leaves
  8. 1/4 cup canola oil
  9. 1 tablespoon fresh lemon juice
  10. 2 teaspoons honey (preferably Manuka Doctor)
  11. 1 teaspoon dijon mustard
  12. 1 clove garlic, finely minced
  1. Preheat oven to 400˚ and prepare a baking sheet with parchment if you prefer.
  2. Slice parsnips into 1/4" rounds, taking care to be consistent with the thickness. This will ensure even cooking. Toss with the canola oil, salt and a grind of pepper and spread onto the baking sheet.
  3. Roast for 15 minutes, then turn and roast for another 15 minutes, or until tender and golden.
  4. Meanwhile, rinse the lentils several times in clear water, then place into a small saucepan with plenty of water to cover, the bay leaf and the onion. Bring to the boil and simmer until lentils are tender, 30 minutes. Allow to cool until warm.
  5. In a small bowl combine the canola oil, lemon juice, honey, mustard and garlic and whisk to combine. Season with salt and pepper to taste.
  6. Before serving, toss the kale with a small amount of the dressing to allow time to soften the leaves.
  7. While still warm but not hot, toss the lentils and parsnips with the remaining dressing.
  8. Divide the leaves and lentils amongst four plates and serve.
  1. The lentils and parsnips may be made ahead of time, though I prefer to serve, and eat them, warm- or at least at room temperature.
Adapted from River Cottage Veg
Adapted from River Cottage Veg
A Stack of Dishes http://www.astackofdishes.com/


  1. Marnely Rodriguez-Murray says:

    What a gorgeous way to showcase the honey! Parsnips are one of my favorite fall vegetables….must make this soon.

  2. Gail, what a delicious salad you’ve created! I’m sure the honey adds just the right tone of sweetness. I remember tasting the honey during the Amazon Food Blogging session and loving it. I’m so thankful to have a whole jar of it and I look forward to spreading it on toast or mixing it with yogurt. And by the way, I remember meeting you at IFBC…I remember you telling me the name of your blog, “Stack of Dishes”. Great work on your blog!

    • Gail Watson says:

      Thanks Vane- I’m sorry we didn’t get to chat more, especially since we are kindred Spaniards! Love your blog as well. I’m a subscriber!

  3. Looks like a great salad. I just tried kale for the first time next week. If it’s made right I like it. Lentils are also a good source of protein.