Get my newest recipe via email:

Maple Pecan Vinaigrette Salad with Japanese Salad Turnips

Life is like a box of chocolates, you never know what you’re going to get.” Our weekly CSA box is like that—we sometimes get unusual veggies and I get to figure out something delicious to make with them. Last week we found Japanese “salad” turnips in our box and enjoyed this maple pecan vinaigrette with the salad turnips, avocado, and the fresh salad greens that came in our box as well.

Maple Pecan Vinaigrette Salad with Japanese Salad Turnips | Letty's Kitchen

Like opportunities and chocolate, when you get funny vegetables —just say yes. I marinated thinly sliced salad turnips in my favorite sweet tangy maple vinaigrette, and paired them with creamy avocado and maple-candied pecans for a deliciously different salad!

Click here to PIN Maple Pecan Vinaigrette Salad with Japanese Turnips!


JUMP DIRECTLY TO RECIPE

As an Amazon Associate I earn from qualifying purchases and some of the links below contain affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you for supporting Letty’s Kitchen!

A quick Internet search doesn’t bring up much about “salad” turnips, just that they are usually white, look like radishes and are best when eaten young, in the spring.

I found the best information about Japanese “salad” turnips in Deborah Madison’s cookbook, Vegetable Literacy. She writes that they are among the most sought after vegetables at her Santa Fe farmers’ market. She suggests slicing them into salads, enjoying them raw, to show off their surprising flavor and texture. Thanks for the idea Deborah!

Slicing Turnips for Maple Pecan Vinaigrette Salad with Japanese Salad Turnips

Maple Pecan Vinaigrette Salad with Japanese Turnips recipe notes:

  • If you don’t have Japanese “salad” turnips, no worries, substitute radishes. Make the vinaigrette dressing and enjoy it over all kinds of salads, especially one with maple-candied pecans.
  • I used my portable and un-fancy OXO hand-held slicer to thinly slice the salad turnips evenly and quickly.
  • Years of slicing fruit (like pears) on a mandoline for desserts made me comfortable slicing food without a pusher or guard, which I think gets in the way. But I cut myself often enough that I prefer to wear cut-resistant gloves when I use a mandoline slicer. We used these Victorinox gloves in the bakery.
  • The green tops of salad turnips are tender and cook quickly. Wilt and toss them with pasta,Greek olives, and feta cheese.

Make it a fabulous week–get in the kitchen and make yourself a delicious salad!

To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.

If you make this recipe, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

Nutrition Facts
Maple Pecan Vinaigrette Salad with Japanese Salad Turnips
Amount Per Serving
Calories 253 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 310mg13%
Potassium 475mg14%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 9g10%
Protein 3g6%
Vitamin A 422IU8%
Vitamin C 32mg39%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

6 comments

  • Roger Henson

    Hello Letty,
    How I made it here is difficult to imagine. I am having a dinner party and was looking for a segway to the pork tenderloin main course, and here I am. I like your recipe. i used a high quality olive oil and maple syrup with your recipe and it was “perfect”. It was really pleasant to think of you again. I have spoken of you to my students. I am a Kindergarten to Fifth grade Computer Teacher now, but my culinary roots are always with me. Take care and be well. Roger Reply · 3 February, 2012

    • Hi Roger,
      Thanks for writing, very nice to hear from you and I am glad you found my blog–however you got there. The dessert life at Deer Valley is the income and the vegetarian life at home is the balance.
      All the best to you and yours…
      Letty Reply · 4 February, 2012

  • I see those little white turnips every spring at the Hollywood Farmers Market. They don’t last long (they are long gone by now) and I consider them a harbinger of spring. I just assumed they were young turnips of some regular variety. Thanks for the info. GREG Reply · 13 July, 2015

    • Letty

      Thanks Greg. I appreciate your thoughtful comments always! Reply · 13 July, 2015

  • Sally

    I have made three winner dishes from this lovely website in a row: strawberry ice cream pie, confetti lentil salad and now this. I did use daikon radishes! Thanks for the fun foods! I am dairy free so the “ice cream” pie was appreciated! Reply · 13 July, 2015

    • Letty

      Thanks Sally for the kudos! I am delighted to know the recipes work out for you! Reply · 13 July, 2015

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.