Roasted Turnip Salad

This will yield a Large salad. Halve the ingredients for a smaller amount.

Roasted Turnip Salad

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  • Prep Time


  • Total Time


  • Servings



  • 8

    medium Turnips, peeled, diced and roasted

  • Turnip greens from turnips

  • cup brown rice (or any rice of your choosing)

  • 3

    Large carrots, roasted

  • 1

    medium onion, diced

  • ¼

    cup lemon juice

  • salt and pepper to taste

  • 1

    Tbsp Sumac

  • tsp Cumin

  • 1-2

    tsp Ancho Chile Powder

  • 1-2

    tsp Granulated Garlic

  • 2-3

    Tbsp Extra Virgin Olive oil, for turnip greens, plus extra for roasting


1. Roast the turnips and the carrots. Turnips: Coat diced turnips with olive oil. Sprinkle on the sumac, cumin and salt and pepper to taste. coat well and place on cookie sheet lined with parchment paper. Roast for 20+ minutes at 350 degrees. Carrots: Slice carrots down middle and place face down on a cookie sheet, lined with foil or parchment paper. Drizzle carrots with olive oil and season with salt and pepper. Roast in same oven as turnips for 20+ minutes. Cool and chop. 2. Cook the rice to directions provided. 3. Cook the turnip greens. Place 2-3 Tbsp EVOO in large saucepan. Heat on medium until shimmering. Place turnip greens in saucepan. Using tongs, mix greens to coat. Add the Ancho Chile Powder, Granulated Garlic, salt and pepper to taste. Mix well. Cook for 4-6 minutes until wilted. 4. Dice the onion. 5. Place all of the items in a large bowl and mix well. Add 1/4 cup lemon juice and salt and pepper to taste. Mix well and serve.


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