Fennel, Parsnip, & Pear Salad [Food Processor Attachment]

This perfect-for-winter salad is packed with whole grains and fresh vegetables and topped with a sweet, acidic, creamy dressing.


  • ¾ pound (340 g) parsnips, ends trimmed, peeled if desired
  • 1 (350 g) fennel bulb, halved, stalks removed
  • 3 pears, halved, seeded
  • 2 cups (360 g) cooked wheat berries [or barley, millet, buckwheat]
  • 1 cup (240 g) 0% fat Greek yogurt
  • 1 lemon, peeled, halved
  • 5 sprigs fresh dill
  • 2 Tablespoons (30 ml) red wine vinegar
  • 4 cloves roasted garlic
  • 6 (50 g) deglet noor dates, pitted
  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 2 teaspoons sea salt, optional


  1. Fit the Food Processor with the Julienne Disc and secure the lid.
  2. Place a parsnip lengthwise into the Large Food Chute. Secure with the large food pusher. Start the processor and press the parsnip through to julienne. Repeat this process for the remaining parsnips, pears, and fennel bulb.
  3. Remove ingredients from the Food Processor Work Bowl and add to a medium bowl along with cooked wheat berries. 
  4. Clean and dry the Food Processor Work Bowl, then fit it with the Multi-Use Blade. Add Greek yogurt, lemon, dill, vinegar, garlic, dates, oil, and salt to the bowl. Secure the lid, start the machine and process for 1 minute or until ingredients are mixed well. 
  5. Pour over julienned vegetables in the bowl and toss to combine. Serve immediately.

Chef's Notes

  • This recipe can be easily cut in half if desired and it's a great, easy-to-make side salad for your next gathering or potluck.
  • Freshly shaved gouda adds a nice touch to this salad—just toss it in with the other ingredients just before serving.