Fall Salad with Turnips and Apples

This salad looks beautiful and tastes absolutely amazing. Submitted by FFTF customer Joanne!


  • 1 Tbsp fresh lemon juice
  • 1 tsp sherry vinegar
  • 1/2 tsp white balsamic vinegar
  • 1/2 tsp dijon mustard
  • 3 Tbsp extra virgin olive oil
  • 1-2 bunches small salad turnips or radishes, trimmed
  • 1 sweet-tart apple, like Gala, fuji, or honey crisp, unpeeled and cut into thin wedges
  • 1 carrot very thinly sliced or shredded
  • 1 bulb fennel thinly sliced
  • 1/4 cup dried apricots, chopped
  • 1/4 cup pistachio nuts, roughly chopped, or pine nuts


  1. Mix up everything for dressing before the olive oil.

  2. Slowly whisk in 3 T. extra virgin olive oil until dressing thickens. Season with salt and pepper to taste.

  3. Place vegetables and apple slices in a medium bowl. Toss with half the dressing.

  4. Place salad greens in a large bowl and toss with remaining half of dressing.

  5. Divide greens onto 4 salad plates. Top with dressed turnip mixture. Sprinkle with apricots or craisins and nuts. Season with salt and pepper, and serve.