If you've ever brought home a bunch of turnips and then stalled out on what to do with turnips once you see the leafy tops, this salad is your answer. It's hearty but not heavy: silky sautéed turnip greens, sweet roasted turnip cubes, and creamy white beans all tangled up with a punchy lemon vinaigrette that tastes like you meant to be virtuous. It's a turnips recipe I make when I want something bright and briny and filling without turning on a pot of soup or committing to a big casserole. Bonus: you use the whole bunch, roots and greens, so nothing sad wilts in the crisper drawer.
Turnip Greens and White Bean Salad with Lemon Vinaigrette (the "turnips recipe" that eats like a meal)
Roasted turnips, sautéed turnip greens, and creamy white beans tossed in a sharp lemon vinaigrette with crunchy nuts and salty cheese.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Salad
Cuisine Mediterranean
Rimmed baking sheet a half-sheet pan (about 13" x 18") is ideal for getting the turnips browned instead of steamed; a 9" x 13" pan works but you may need an extra stir to prevent sticking
Mixing bowl use a large bowl so you can toss without beans escaping; a salad spinner bowl works great if you're washing gritty greens
small jar with lid or whisk bowl a jar makes emulsifying the lemon vinaigrette easy; alternatively, whisk in a small bowl and drizzle oil slowly
Large skillet 10" to 12" nonstick or stainless works; a Dutch oven is also fine if that's what's clean
Microplane or fine grater for lemon zest and garlic; if you don't have one, mince garlic very finely and skip zest (but it adds a lot)
Colander for draining and rinsing the beans; if you're using home-cooked beans, a slotted spoon works
for the roasted turnips
- 1 pound small turnips with greens attached you'll use both roots and greens; if your bunch is huge, weigh the roots and save extra greens for a turnip greens recipe later
- 1 tablespoon olive oil extra virgin; avocado oil also works if that's what you cook with
- ½ teaspoon kosher salt reduce slightly if using fine salt
- ¼ teaspoon black pepper freshly ground if possible
for the lemon vinaigrette
- 1 teaspoon lemon zest zest first, then juice; skip if your lemon is waxed and you can't scrub it well
- 3 tablespoon lemon juice from about 1 large lemon; bottled works in a pinch but tastes flatter
- 1 tablespoon dijon mustard helps emulsify and gives the dressing backbone; whole grain mustard is a nice swap
- 1 teaspoon honey or maple syrup for a vegan option; this is not a sweet dressing, it just rounds the lemon
- 1 small garlic clove finely grated or minced; raw garlic is strong here on purpose
- ¼ cup olive oil extra virgin for flavor; if you like a sharper dressing, drop to 3 tablespoon oil
- ½ teaspoon kosher salt taste and adjust after tossing the salad
- ¼ teaspoon black pepper add more at the end if you like it peppery
- ¼ teaspoon crushed red pepper optional, but it wakes up the beans and greens
for the salad
- 2 can cannellini beans 15 ounce each, drained and rinsed; great northern beans also work for recipes using turnips because they stay creamy but hold shape
- 1 tablespoon olive oil for sautéing the turnip greens; you can use the oil from the dressing if you want to keep it simple
- 1 shallot thinly sliced; substitute 1/4 yellow onion if needed
- 1 pinch kosher salt just enough to help the greens wilt quickly
- ⅓ cup toasted walnuts roughly chopped; substitute toasted almonds, pistachio, or sunflower seed
- 2 ounce crumbled feta or shaved parmesan; omit for vegan, or use a salty plant-based feta
- 2 tablespoon chopped parsley optional but nice; basil is also great if you have it
prep the turnips and greens (the "how to cook turnips" part that makes this salad sing)
Heat the oven to 425°F and set a rimmed baking sheet on the counter so it's ready. This is the temperature where turnips actually brown and turn sweet, not just soften.
Separate the greens from the turnip roots. Give the greens a very thorough rinse (turnip greens can be gritty). If you have time, soak them in a big bowl of cold water for 2 minutes, lift them out (don't dump the water), then spin or pat dry.
Trim the turnip roots: cut off any stringy tops, peel if the skin looks thick or waxy, and cut into 3/4" cubes. Keeping the cubes a similar size helps them roast evenly, which matters because nobody wants one raw chunk in a salad.
roast the turnips
Toss the cubed turnips on the baking sheet with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer; if the pieces are piled up, you'll get steamed turnips instead of roasted turnips.
Roast for 15 minutes, then stir and spread again. Roast for 5 minutes more, or until the edges are browned and the centers are tender when pierced with a fork. (This is the moment when people who think turnips are bitter usually change their mind.)
make the lemon vinaigrette
In a small jar (or bowl), combine lemon zest, lemon juice, dijon mustard, honey, and grated garlic. Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and crushed red pepper if using.
Add 1/4 cup olive oil and shake hard for 15 seconds (or whisk until glossy). Taste: it should be bright and assertive because it's dressing beans and greens. If it tastes too sharp, add 1 more teaspoon olive oil; if it tastes flat, add a pinch of salt.
sauté the turnip greens
While the turnips roast, strip any thick stems from the greens and roughly chop the leaves. If the stems look thin and tender, keep them and slice them finely; they're good texture.
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced shallot. Cook for 2 minutes, stirring, until the shallot softens and smells sweet.
Add the chopped turnip greens with a pinch of kosher salt. Toss and cook for 3 minutes, stirring frequently, until the greens are wilted and deep green. You're not trying to cook them into oblivion-just take away the raw bite so the salad stays lively. If the pan looks dry, add 1 tablespoon water and scrape up any tasty bits.
assemble the salad
In a large mixing bowl, combine the drained beans and about 2 tablespoon of the vinaigrette. Toss gently and let sit for 2 minutes. This quick marination is the trick: beans soak up flavor better before the rest of the salad goes in.
Add the warm roasted turnips and the sautéed turnip greens to the bowl. Toss gently. Add more vinaigrette a little at a time until everything is glossy but not swimming (you may not use every drop).
Fold in toasted walnuts, feta, and parsley. Taste and adjust with a pinch of salt, more lemon, or more black pepper. Serve warm, room temperature, or chilled. It's excellent right away, but it also holds up for lunch without turning sad.
Both. The turnip roots get roasted until sweet and tender, and the turnip greens are quickly sautéed so they're silky but still lively. Using the whole bunch is the easiest way to turn a random produce purchase into a real plan.
You can absolutely prep it ahead. Roast the turnips, sauté the greens, and mix the vinaigrette up to 2 days in advance. For the best texture, keep walnuts and feta separate until serving. If you're packing lunches, toss everything together except the nuts (add those right before eating).
If the turnips are small and the skin looks thin and smooth, you can skip peeling-just scrub well. If they're larger, waxy, or feel tough, peel them for a cleaner bite. Either way, cut evenly so they roast at the same pace.
Keep it simple: sliced grilled chicken breast (boneless, skinless) is great, and so are pan-seared boneless, skinless chicken thigh if you like richer flavor. For something faster, add flaked rotisserie chicken or crisped bacon. The lemon vinaigrette also loves lamb chops if you're feeling fancy.
Turnip greens can be assertive, but the quick sauté plus the lemon-honey balance in the vinaigrette keeps it in check. If you're sensitive to bitterness, use smaller, younger greens if you can find them, and don't overcook them (overcooked greens can taste harsher). You can also blend in a handful of baby spinach at the end to mellow the flavor without losing the whole point of a turnip greens recipe.
