Green Salad with Turnips, Strawberries, and Pepitas

Name: Green Salad with Turnips, Strawberries, and Pepitas
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1/3 c. plus 2 teaspoons olive oil; 1/4 c. pepita seeds; Kosher salt; 2 tbsp. fresh lemon juice; 1 tsp. pure honey; 3 c. baby arugula or spinach, packed; 1 bunch Tokyo turnips with tops, greens reserved, bulbs thinly sliced; 1 bunch breakfast radishes, thinly sliced; 1 small head fennel, thinly sliced; 1 small cucumber, thinly sliced; 1 pt. strawberries, hulled and halved; 1/2 c. packed mixed herbs (such as dill, basil, and mint), plus herb flowers, for garnish; 2 tbsp. finely chopped fresh chives, plus blossoms, for garnish

By Sarah CopelandPublished: May 12, 2020

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green salad with turnips, strawberries, and pepitas

Yields:

8 serving(s)

Total Time:

30 mins

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Ingredients

1/3 cup plus 2 teaspoons olive oil
1/4 cup pepita seeds
Kosher salt
2 Tbsp. fresh lemon juice
1 tsp. pure honey
3 cups baby arugula or spinach, packed
1 bunch Tokyo turnips with tops, greens reserved, bulbs thinly sliced
1 bunch breakfast radishes, thinly sliced
1 small head fennel, thinly sliced
1 small cucumber, thinly sliced
1 pt. strawberries, hulled and halved
1/2 cup packed mixed herbs (such as dill, basil, and mint), plus herb flowers, for garnish
2 Tbsp. finely chopped fresh chives, plus blossoms, for garnish

Directions

1. Step 1Heat 2 teaspoons oil in a skillet over medium heat. Add pepitas and cook, stirring occasionally, until golden, fragrant, and starting to snap, 1 to 3 minutes. Season with salt. Whisk together lemon juice, honey, and remaining 1/3 cup oil in a bowl. Season with salt.
2. Step 2Toss together arugula, turnip bulbs and greens, radishes, fennel, cucumber, strawberries, herbs, chives, and pepitas in a bowl. Add dressing and toss to combine. Garnish with herb flowers and chive blossoms. Serve immediately.

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