Best Turnip Salad Recipes

TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden brown and tender, about 35 minutes.
• Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Wash turnip greens well, and tear into3-inch pieces. Toss greens with spinach.
• About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.

LOW-CARB CAULIFLOWER AND TURNIP 'POTATO' SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine turnips and 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
• Roast in the preheated oven until browned and crisp, 30 to 35 minutes.
• Combine cauliflower and remaining 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
• Roast in the hot oven until lightly browned on all sides, 20 to 25 minutes.
• Mix mayonnaise, mustard, vinegar, garlic salt, fresh dill, and black pepper together in large bowl. Toss roasted turnips and cauliflower, eggs, and onion into the sauce. Refrigerate before serving, about 20 minutes.

SHAVED TURNIP SALAD WITH ARUGULA AND PROSCIUTTO

Steps:

• In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
• Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

SHAVED TURNIP SALAD

Steps:

• Whisk 2 tablespoons lemon juice, 1 mashed anchovy fillet, 1 small grated garlic clove, 1/4 teaspoon kosher salt and a few grinds of pepper in a large bowl; let sit 5 minutes. Whisk in 2 tablespoons olive oil. Peel 2 small turnips and thinly slice on a mandoline. Toss with the dressing along with 1/2 cup fresh parsley; season with salt and pepper.

TURNIP SALAD

Steps:

• Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool.
• In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar.
• Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.

CRISPY SALMON WITH TURNIP, MANDARIN & NOODLE SALAD

Steps:

• Cook the noodles following pack instructions, then drain and tip into a bowl. Meanwhile, heat the grill. Mix together 1 tsp sesame oil with 1 tsp ginger syrup and brush over the salmon fillets. Sprinkle on the sesame seeds to stick, then grill for 5-8 mins until just cooked through.
• Whisk together the remaining sesame oil and ginger syrup with the mandarin juice and white wine vinegar. Toss this dressing through the noodles to coat, then season.
• Scatter over the chopped ginger, spring onions, turnips, cabbage and mandarin slices, and toss once more to combine. Divide between two plates and top with the salmon to serve.

TURNIP GREENS SALAD

Steps:

• Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta., Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl. Whisk in oil, vinegar, mustard, pepper and cayenne until blended. Drizzle over salad; toss to coat. Serve immediately.

TURNIP-APPLE-CARROT SALAD WITH EGGS

Steps:

• Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp.
• Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple.
• Combine yoghurt and spices in a separate bowl and season to taste.
• When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.
• Drain veggies. Add everything to the big bowl and stir to coat.
• Eat right away while still warm or let cool and serve later.

TURNIP GREENS AND POMEGRANATE SALAD

Steps:

• Toss greens with apples and pomegranate seeds in large bowl. Add chicken and dressing; mix lightly.
• Refrigerate 1 hour, stirring after 30 min.
• Toss salad and sprinkle with nuts just before serving.