June 6, 2023

Kale Turnip Salad With Pear and Parmesan

Yes, you can eat turnips raw! And yes, they're really good for you! They have a very nutrient-rich composition, providing essential vitamins, minerals, and dietary fiber. They are particularly high in vitamin C, potassium, and antioxidants, which support immune function, healthy blood pressure, and protect against free radicals. Additionally, their low-calorie content and high water content make them a great option for weight management and hydration. Raw turnips also contribute to a healthy digestive system due to their fiber content. Some turnips can taste slightly bitter, but typically they have a mild flavor. Toss them in your salads and get all these added benefits from these nutrient-packed veggies! 

This raw Kale Turnip Salad is a delicious turnip recipe and easy salad idea for your next meal. It features kale, turnips and other nutritious ingredients like celery, pear, and toasted nuts. Dress the salad in this simple vinaigrette and top with thinly sliced parmesan. It can be ready to eat in about 20 minutes! 

You can prepare this recipe up to a day in advance. If you do choose to make this in advance, be sure to store the kale/turnip mixture separately from the grated Parmesan, nuts, and pear until you're ready to mix and serve.

This refreshing and delicious salad is a must-try! Don't forget to leave a comment and share your feedback with me! 

 

Ingredients

 4 cups Tuscan Kale
 2 cups turnips (about 2 medium size turnips)
 5 celery stalks and leafy tops
 1 pear
 ¼ cup toasted pine nuts or almonds, unsalted
 ½ cup Parmigiano Reggiano, shaved thin
Vinaigrette
 ¼ cup extra virgin olive oil
 1 lemon, zested and juiced
 ½ shallot, diced
 1 garlic clove, grated or minced
 1 tsp dijon mustard
 sea salt and fresh ground pepper

Directions

1

In a small bowl, start building the vinaigrette. Add the lemon juice and zest, shallot, garlic, and Dijon mustard to bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

2

Wash and dry the kale. Strip the leaves from the stems. Slice leaves into thin ribbons and transfer to a large bowl. Slice the bottoms and tops off of the turnips. Peel the outer skin and cut into thin matchstick size pieces, or use a mandolin. Add the turnips to the bowl with kale. Trim the bottoms off the celery and cut into 1/2 inch size pieces, including the leafy tops.

3

Pour 1/2 of the vinaigrette over top of the kale mixture, reserving some for later. Mix well, or massage with your hands. Sprinkle with flaky salt and ground pepper. Set mixture aside for at least 20 minutes.

Just before serving, slice the pear. Add in the sliced Parmesan, nuts, pear slices, and another spoonful of vinaigrette, gently mixing to incorporate, adding more to taste.

Kale Turnip Salad With Pear and Parmesan

Kale Turnip Salad With Pear and Parmesan

Category, , , DifficultyBeginnerYields4 Servings
Prep Time20 minsTotal Time20 mins

Ingredients

 4 cups Tuscan Kale
 2 cups turnips (about 2 medium size turnips)
 5 celery stalks and leafy tops
 1 pear
 ¼ cup toasted pine nuts or almonds, unsalted
 ½ cup Parmigiano Reggiano, shaved thin
Vinaigrette
 ¼ cup extra virgin olive oil
 1 lemon, zested and juiced
 ½ shallot, diced
 1 garlic clove, grated or minced
 1 tsp dijon mustard
 sea salt and fresh ground pepper

Steps

1

In a small bowl, start building the vinaigrette. Add the lemon juice and zest, shallot, garlic, and Dijon mustard to bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

2

Wash and dry the kale. Strip the leaves from the stems. Slice leaves into thin ribbons and transfer to a large bowl. Slice the bottoms and tops off of the turnips. Peel the outer skin and cut into thin matchstick size pieces, or use a mandolin. Add the turnips to the bowl with kale. Trim the bottoms off the celery and cut into 1/2 inch size pieces, including the leafy tops.

3

Pour 1/2 of the vinaigrette over top of the kale mixture, reserving some for later. Mix well, or massage with your hands. Sprinkle with flaky salt and ground pepper. Set mixture aside for at least 20 minutes.

Just before serving, slice the pear. Add in the sliced Parmesan, nuts, pear slices, and another spoonful of vinaigrette, gently mixing to incorporate, adding more to taste.

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2 Comments

  1. I can’t wait to try this. I love that you include all the amazing health benefits along with how to eat these spring goodies. Thank you!!!!

    Reply
    • Thank you so much, Stefany! I hope you love the salad. Let me know when you make it!

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