Hakurei turnips are one of those vegetables that change your mind about a whole category. Sweet, crisp, and mild, they roast to a golden, caramelized finish in under 20 minutes. Paired with tender asparagus and a bright Cara Cara orange vinaigrette, this salad is the kind of thing you'll make on a Tuesday night and feel genuinely good about.
Ingredients
For the salad:
1 bunch Hakurei turnips (about 8–10 small turnips), halved — tops reserved
1 bunch green asparagus, woody ends snapped off, cut into 2-inch pieces
3 oz fresh spinach (about 2 large handfuls)
4–5 Cherry Belle radishes, thinly sliced
2 tablespoons olive oil
Flaky sea salt and black pepper
For the Cara Cara vinaigrette:
Juice of 1 Cara Cara orange (about 3 tablespoons)
1 teaspoon Dijon mustard
1 small shallot, finely minced
3 tablespoons good olive oil
1 teaspoon Pittman's maple syrup
Salt and pepper to taste
Instructions
1. Roast the vegetables. Preheat your oven to 425°F. Toss the halved turnips and asparagus pieces with olive oil, a generous pinch of flaky salt, and black pepper. Spread in a single layer on a sheet pan — don't crowd them or they'll steam instead of roast. Roast for 18–22 minutes, turning once halfway, until the turnips are golden at the edges and the asparagus is tender with a little char.
2. Make the vinaigrette. While the vegetables roast, whisk together the Cara Cara juice, Dijon, and minced shallot. Slowly drizzle in the olive oil while whisking to emulsify. Add the maple syrup, taste, and season with salt and pepper. The dressing should be bright and slightly sweet — the Cara Cara is less acidic than a standard orange, so it won't overpower the greens.
3. Sauté the turnip tops. If your turnips came with their greens attached, don't throw them away. Heat a small pan over medium-high with a drizzle of olive oil. Add the turnip tops with a pinch of salt and sauté for 2–3 minutes until just wilted. They taste like a cross between spinach and mustard greens — mild, slightly peppery, and excellent.
4. Assemble. Spread the spinach across a large plate or shallow bowl. Arrange the roasted turnips and asparagus over the top while still warm — the heat will gently wilt the spinach just slightly. Scatter the sliced radishes and the sautéed turnip tops. Drizzle generously with the vinaigrette and finish with a pinch of flaky salt.
Notes
This salad is best served warm or at room temperature — the vinaigrette and spinach don't hold well once dressed, so assemble just before eating. If you want to get ahead, roast the vegetables and make the dressing up to a day in advance; store separately and assemble at the last minute.
The Cara Cara orange in the dressing is key here. Its pink flesh and lower acidity make it sweeter and more floral than a standard navel — it pairs beautifully with the earthiness of the roasted turnips. If you've already eaten yours, a blood orange or a regular navel with a small squeeze of lemon works too.
Farms in this recipe: Kath Family Farms (Hakurei turnips), Epiphany Farms (asparagus), Gray Farms Organics (spinach), San Gabriel Ranch (Cara Cara oranges).
