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.

Winter Salmon Salad

Yield: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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Ingredients

Salad

• 12 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

Instructions

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.