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5 from 1 vote

Maple Pecan Vinaigrette Salad with Japanese Salad Turnips

Enjoy this vinaigrette dressing with all kinds of vegetable salads. These maple-candied pecans especially complement the dressing. Salad serves 4-6 persons.
Prep Time25 mins
Total Time25 mins
Course: Salad
Cuisine: Vegan, Vegetarian
Keyword: Japanese salad turnips, maple candied pecans
Servings: 5 servings
Calories: 253kcal

Ingredients

Vinaigrette:

  • ½ teaspoon fine sea salt
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon maple syrup
  • ¼ cup extra virgin olive oil
  • Freshly ground black pepper

Candied Pecans:

  • ¼ cup pecans
  • 1 tablespoon maple syrup
  • 1/2 teaspoon coconut oil

Salad:

  • 4 Japanese salad turnips or mild radishes
  • 1 avocado , sliced
  • 4 cups salad greens

Instructions

Vinaigrette:

  • In a small bowl, whisk the salt and vinegar until the salt mostly dissolves. Whisk in the maple syrup and the olive oil. Season with freshly ground pepper.

Pecans:

  • In a small skillet over medium high heat, using a wooden spoon, constantly stir the pecans, maple syrup, and coconut oil until the nuts are toasted and the maple syrup coats the nuts. Transfer to a bowl.

Salad:

  • Very thinly slice the salad turnips. (Use a mandoline if you have one.) Toss with the dressing and set aside.
  • Tear the lettuce into bite-size pieces and arrange in a serving bowl or plate. Scatter the salad turnips and avocado on top. Coarsely chop the pecans and sprinkle over the salad. Drizzle with more vinaigrette and generous grinds of black pepper.
  • Toss the salad at the table before serving.

Notes

If you don’t have Japanese “salad” turnips, substitute radishes.

Nutrition

Calories: 253kcal | Carbohydrates: 17g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 310mg | Potassium: 475mg | Fiber: 5g | Sugar: 9g | Vitamin A: 422IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg