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Turnip Greens Salad

Total Time

Prep/Total Time: 30 min.


8 servings

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 can also add different kinds of meat, like cooked shrimp or chicken. —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.

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