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Rocket, Apple, and Parsnip with Buttermilk Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant parsnip, apple and rocket salad is a sophisticated vegetarian dish that expertly balances peppery notes with seasonal sweetness. The crisp Pink Lady apple and punchy rocket provide a vibrant base, while the thinly shaved raw parsnip adds a delicate, earthy crunch that is often overlooked in home cooking. A creamy buttermilk and dill dressing brings a refreshing tang, making this a standout starter or a refined accompaniment to a larger meal.

Ideal for a light lunch or as a healthy side dish, this recipe is as simple to prepare as it is beautiful to serve. The buttermilk dressing can be whisked together in moments, offering a lighter alternative to traditional mayonnaise-based dressings. For the best results, use a mandoline to achieve paper-thin parsnip shavings and serve immediately to maintain the wonderful texture of the fresh ingredients.

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Ingredients for Rocket, Apple, and Parsnip with Buttermilk Dressing

  • 60ml buttermilk

  • 4 tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • 1 large Pink Lady apple, cored, thinly sliced

  • 1 small parsnip, peeled, thinly sliced lengthwise on a mandoline

  • 1 bunch rocket, tough stems trimmed

  • 1/4 cup fresh dill with tender stems

  • 2 tablespoons apple cider vinegar

  • Flaky sea salt (such as Maldon)

How to make Rocket, Apple, and Parsnip with Buttermilk Dressing

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Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.

Toss apple, parsnip, rocket, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.

Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.

Do ahead: Dressing can be made 2 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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