Turnips aren’t the first thing you think of when thinking about salad ingredients. However, marinating them makes all the difference. Regular turnips are used here but if you can get baby ones –go for it! Nestled on a bed of watercress and arugula and sprinkled with walnuts and pomegranate seeds this crunchy salad is full of zippy flavor.
- 5 Tablespoons extra virgin olive oil
- zest and juice of one lime
- 1 Tablespoon white wine vinegar
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 Tablespoon fresh dill OR 1 teaspoon dried
- ½ teaspoon salt
- 1 large turnip OR 4 baby ones, peeled and thinly sliced
- ¼ large red onion, thinly sliced
- 4 cups arugula and watercress
- ¼ cup toasted walnuts
- ¼ cup pomegranate seeds
- 2 teaspoons pomegranate molasses (optional)
- In a medium sized bowl, combine 3 Tablespoons extra virgin olive oil with the lime zest, juice, white wine vinegar, cumin, coriander, cinnamon, dill and salt.
- Stir to combine.
- Add the turnips and let marinate for 1 – 2 hours.
- In a large salad bowl add the greens, red onions and the marinated turnips.
- Drizzle with the remaining olive oil and toss to combine.
- Divide evenly between 2 salad plates.
- Garnish with the toasted walnuts and pomegranate seeds.
- Drizzle with 1 teaspoon pomegranate molasses if desired.
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