TurnUp for TurnIp Winter Salads

Turn-up for turn-ip winter salads!


FoodShare is the perfect opportunity to try out odd combinations you maybe wouldn’t have thought to pick up together in the grocery store! Don’t believe me? Give this salad a whirl and you will. With the roasted, sweetness of the turnip and the tanginess of the grapefruit this salad basically dresses itself. I topped it with some toasted pistachios to warm it up even more and pack it with some added protein and healthy fat. Still have your avocado/ waiting for it to ripen? Add it on! This salad really hits all the flavor profile and you can add on any other winter squashes you want to roast alongside your turnips. The directions include a spiralizer and non-spiralizer way, but really this just another example of why you should look into a spiralizer! You can transform literally any fruit or vegetable into easy noodles to cook/steam/bake/eat raw. The possibilities are endless! Feeling extra daring with your unique food combos? Post them and tag us so everyone can try!

Servings: 1


  • 1 large turnip (mine was probably 3.5-4in in diameter) or enough small turnips to make a pan full of noodles
  • 1 grapefruit
  • large salad-handful of lettuce
  • handful of pistachios
  • 2 tbsp olive oil
  • 1/4 cup feta/goat/preferred cheese (highly recommend feta or goat)


  • Preheat oven to 350
  • Spiralize your turnip by first cutting off the top and bottom and peeling it. Then crank that baby in your spiralizer. If yours is a little softer like mine just press the crank in harder and it will go. Place on tin foil on a cookie sheet
  • No spiralizer? No problem. Peel your turnip and slice 1/2 inch thick rounds and place on tin foil
  • Roll your noodles/ rounds in 2 tbsp of olive oil and stop! Resist the urge to season the turnip because it will get toasty and sweet all on its own
  • Bake for 40-50 mins, checking every 20 to toss/flip
  • Meanwhile, section your grapefruit:FullSizeRender
    • Slice off top and bottom just to reveal the flesh
    • thinly peel the remaining skin from around the entire fruit with a knife and following the curve of the fruit
    • Once all skin is removed slice into the fruit along one of the membranes
    • take the knife up once you reach the center, along the other side of the segment, carving it out
    • gently flick or push the segment out- repeat for all segments
    • (you’re basically sectioning out the beautiful, delicate fruit from the veiny membrane casing)
  • Place your lettuce on your plate/ bowl and top with turnip noodles
  • Broil your pistachios for 2-3 minutes to get toasty and top with nuts and cheese
  • Use dressing of choice or 2-3 tbsp of balsamic vinegar