Turnip Greens Salad

Total Time

Prep/Total Time: 30 min.


8 servings

Updated: Nov. 09, 2023
My Turnip Greens Salad was created using items from my garden. Because most people cook turnip greens, I wanted to present those same greens in a way that would retain their nutrient content. You could also add different kinds of meat to this salad. I have used cooked shrimp, chicken or beef. —James McCarroll, Murfreesboro, Tennessee
Turnip Greens Salad Recipe photo by Taste of Home


  • 1 bunch fresh turnip greens (about 10 ounces)
  • 5 ounces fresh baby spinach (about 8 cups)
  • 1 medium cucumber, halved and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3/4 cup dried cranberries
  • 1/2 medium red onion, thinly sliced
  • 1/3 cup crumbled feta cheese
  • 1 garlic clove
  • 1/2 teaspoon kosher salt
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper


  1. Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta.
  2. Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl. Whisk in oil, vinegar, mustard, pepper and cayenne until blended. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts

1-1/4 cups: 161 calories, 10g fat (2g saturated fat), 3mg cholesterol, 203mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.