Marinated turnips with orange and pumpkin seeds from Deep Run Roots: Stories and Recipes from My Corner of the South (page 72) by Vivian Howard

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Notes about this recipe

  • Eat Your Books

    Salad marinates at least one hour.

  • chawkins on June 27, 2021

    Excellent use of the hakurei turnips from my garden. I made half a recipe and marinated only for an hour and the marinade did a good job of taming the turnips. Paired well with the merguez patties from Small Victories.

  • TrishaCP on June 21, 2017

    This was a very tasty salad- she is absolutely right that turnips and oranges taste amazing together. I had beautiful hakurei turnips from my CSA that I used, which were already very sweet for turnips. I wasn't able to eat this when I planned, so the salad sat for two nights in my fridge. The turnips were a tad soft, but they really did pick up the flavor of the marinade deliciously. Pepitas are a must for the crunch here. I think it was the size of my oranges, but I had a lot more dressing than I needed- I simply used a slotted spoon when serving to solve that problem.

  • SheilaS on February 10, 2017

    I made this dish with the smaller white Japanese turnips I get in my CSA box and really enjoyed it but it's not something to try with big old roots!

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