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Hakurei Turnip Salad

with Toasted Almonds


Hakurei salad turnips, spinach and salad greens sprinkled with toasted almonds ~ patch to plate, farm-fresh flavours.


  • Serves4
  • Cooks in 0
  • Prep time 5 mins


adds to shopping list

  • 4 cups mixed greens
  • 2 cups spinach | arugula
  • 1 bunch hakurei turnips - cut in ¼
  • ½ cup toasted sliced almonds



Hakurei Turnip Salad


WASH all your salad greens – a salad spinner is a great bit of a kitchen kit!


CUT your hakurei turnips into even-sized ¼ style pieces.


DRY toast your almond in a skillet – watch carefully; they will burn quickly.


PLATE salad greens, any herbs. Add turnips + any other vegetables.


GARNISH with toasted almonds.


SERVE without any dressing – taste the season.


STORE in the fridge in a glass container with a lid. Keep almonds separate; add when serving.



Serving Ideas & Dressings
with a splash of lemon juice or apple cider vinegar
Oil-free Mustard Garlic Vinaigrette
Oil-free Orange Vinaigrette 
Chive & Thyme Herbal Dressing
Asian Style Dressing
Smokey Tahini Sauce
Orange Cider Vinaigrette 
Lemony Dijon, Mustard Salad Dressing
Dill Tahini Sauce
Simple Lemon Vinaigrette 

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*SALAD GREENS = spinach, arugula, mizuna, turnip greens, crispy baby lettuces, oak leaf, baby kale, pea shoots, micro-greens.


SWAP HAKUREI TURNIPS for radishes, kohlrabi, baby zucchini, baby carrots, 


ADD HERBS – fresh chives, chervil, parsley, dill, basil, sorrel, mint, fennel, dandelion greens.


ADD EDIBLE SPRING FLOWERS – violets, dandelion, clover, wood sorrel, redbud, ground ivy, forsythia, chives, thyme, savoy, chickweed, sorrel, 


ADD VEGETABLES radishes, red cabbage, radicchio, kohlrabi, celery, fennel, carrots, peppers, cucumbers, tomatoes, avocados.

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