This simple Arugula and White Turnip Salad features the spiciness of the arugula and delicate flavor of white turnips. Arugula is a late winter and spring treat. If you’re not familiar with the white turnip, it’s a smaller, more tender, and mild-tasting turnip compared to what you’ll come across at your average grocery store. If you’re looking for this garden gem, you may have to grow it yourself, get it in your CSA box, or find it at a farmer’s market. When you get your hands on some white turnips, be sure to give the raw version a try, because they are simply delicious!
Arugula and White Turnip Salad
Serves: 4
Serving Size: 4 oz Salmon, 2 C Arugula, 1/2 C Wheat Berries, 1/4 C White Turnips, 1/4 C dressing
Prep Time: 20 minutes Cook Time: 15 minutes
Ingredients
Salad:
- 16 oz salmon
- 8 C arugula
- 1 C wheat berries
- 8 small white turnips
- 1/4 tsp olive oil
Dressing-Honey Mustard Vinaigrette:
- 1/3 C olive oil
- 1/4 C red wine vinegar
- 1 Tbsp water
- 3 tsp large grain Dijon mustard
- 2 tsp honey
- 1/8 tsp salt
- 1/8 tsp pepper
Directions
1. Combine wheat berries in a saucepan with 2 1/2 C of water. Bring to a boil, then reduce down to low heat and simmer for 15 minutes. When the wheat berries are finished they are soft, but still chewy. After 15 minutes drain excess water and set aside.
2. While the wheat berries are cooking, cut salmon into 4, 4 oz pieces and place on a baking sheet. Lightly brush with olive oil, and sprinkle with salt and pepper. Bake at 400º F for 10-12 minutes, until just cooked through.
3. Using a dressing bottle, or by whisking in a dish, combine all of the dressing ingredients.
4. Peel salad turnips, and, using your vegetable peeler, cut into thin turnip coins. Wash and dry arugula.
5. Assemble each salad with 2 C of Arugula, 1/4 C of white turnip coins and 1/2 C cooked wheat berries. When you’re ready to serve, top with flaked salmon and dressing.
- 12 oz salmon
- 8 C arugula
- 1 C wheat berries
- 8 small white turnips
- ¼ tsp olive oil
- ⅓ C olive oil
- ¼ C red wine vinegar
- 1 Tbsp water
- 3 tsp large grain Dijon mustard
- 2 tsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
- Combine wheat berries in a saucepan with 2½ C of water. Bring to a boil, then reduce down to low heat and simmer for 15 minutes. When the wheat berries are finished they are soft, but still chewy. After 15 minutes drain excess water and set aside.
- While the wheat berries are cooking, cut salmon into 4, 4 oz pieces and place on a baking sheet. Lightly brush with olive oil, and sprinkle with salt and pepper. Bake at 400º F for 10-12 minutes, until just cooked through.
- Using a dressing bottle, or by whisking in a dish, combine all of the dressing ingredients.
- Peel salad turnips, and, using your vegetable peeler, cut into thin turnip coins. Wash and dry arugula.
- Assemble each salad with 2 C of Arugula, ¼ C of white turnip coins and ½ C cooked wheat berries. When you’re ready to serve, top with flaked salmon and dressing.
Love this salad…especially since it has salmon in it! And I think white turnips should be showing up soon at our CSA…I might have even seen them last week. I will definitely be on the lookout for them this week!
I actually published this recipe over the winter because I was getting arugula and white turnips from our CSA then, but now we seem to have come full circle and I go them in my share this week. I just love white turnips for munching on and throwing in salads!
What an awesome use for radishes! I cannot get enough arugula.