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Maple Pecan Vinaigrette Salad with Japanese Salad Turnips
Prep Time
25 mins
Total Time
25 mins

Enjoy this vinaigrette dressing with all kinds of vegetable salads. These maple-candied pecans especially complement the dressing. Salad serves 4-6 persons.

Course: Salad
Cuisine: Vegan, Vegetarian
Keyword: Japanese salad turnips, maple candied pecans
Servings: 5 servings
  • 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
  • 4 Japanese salad turnips or mild radishes
  • 1 avocado , sliced
  • 4 cups salad greens
  1. 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.
  1. 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.

  1. Very thinly slice the salad turnips. (Use a mandoline if you have one.) Toss with the dressing and set aside.
  2. 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.
  3. Toss the salad at the table before serving.
Recipe Notes

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