Best 5 Baby Greens With Balsamic Roasted Turnips And Walnuts Recipes

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Dive into a culinary journey with this vibrant and flavorful dish that combines the essence of baby greens, balsamic-roasted turnips, and crunchy walnuts. This symphony of flavors is an ode to fresh, wholesome ingredients, where the tender baby greens provide a bed of delicate textures, the balsamic-roasted turnips add a touch of sweetness and caramelized goodness, and the walnuts offer a nutty crunch and depth of flavor. The accompanying recipes guide you through creating a tangy balsamic glaze, perfectly roasted turnips, and a delectable walnut pesto that elevates this dish to a gourmet experience. Get ready to tantalize your taste buds with every bite!

Here are our top 5 tried and tested recipes!

PAN-ROASTED TURNIPS WITH GREENS



Pan-Roasted Turnips with Greens image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 bunches small turnips with greens attached
4 tablespoons unsalted butter
2 tablespoons vegetable oil
Kosher salt and freshly cracked black pepper
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup pomegranate seeds

Steps:

  • Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
  • Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.

BABY GREENS WITH BALSAMIC-ROASTED TURNIPS AND WALNUTS



Baby Greens With Balsamic-Roasted Turnips and Walnuts image

In spring I welcome tender raw turnips into my salads, but I use another approach in the winter. I took some medium-size turnips that had been lingering in my crisper for some weeks, tossed them with balsamic vinegar and olive oil and roasted them. They would make a fine side dish, but I had a salad in mind. I paired the roasted turnips with tender baby greens, walnuts and blue cheese. I have served the turnips warm with the salad and also after they cooled; I liked them best warm.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 13

1 pound turnips (3 medium), peeled and cut in wedges (about 1/2 inch wide at widest part)
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
5 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon sherry vinegar
1/2 teaspoon Dijon mustard
1 very small garlic clove, puréed
1 tablespoon walnut oil
5 cups baby salad greens (about 4 ounces)
1/2 cup coarsely chopped walnuts
1 ounce blue cheese, crumbled (1/4 cup)
1 to 2 tablespoons chopped fresh herbs such as tarragon, parsley, chives

Steps:

  • Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat.
  • In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing.
  • Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 373 milligrams, Sugar 5 grams, TransFat 0 grams

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE



Mixed Baby Greens with Balsamic Vinaigrette image

Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 6

Number Of Ingredients 9

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 ounces) mixed baby greens or Italian-blend salad greens
1 avocado, pitted, peeled and sliced
1/3 cup pistachio nuts
1/4 cup dried cranberries

Steps:

  • In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
  • In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg

BABY GREENS WITH MUSTARD VINAIGRETTE



Baby Greens with Mustard Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 rounded teaspoon grainy mustard
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
6 to 8 ounces mixed baby greens, 1 sack
Salt and pepper

Steps:

  • Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.

ROASTED BABY TURNIPS WITH SAUTEED TURNIP GREENS



Roasted Baby Turnips with Sauteed Turnip Greens image

Sweet and tender baby turnips are roasted in olive oil and garlic then tossed with turnip greens for a delicious spring side dish.

Provided by Anne

Time 30m

Number Of Ingredients 4

1 1/2 tablespoons olive oil
2 bunches of baby turnips with greens
2 cloves garlic
pinch of sea salt

Steps:

  • Pre-heat the oven to 400
  • Rinse the turnips, cut off the tops, and set them aside
  • Rough chop the garlic cloves and keep each chopped clove separate
  • Trim the root ends off of the turnips. slice them in half and add them to a cast iron pan along with one clove of chopped garlic.
  • Add the olive oil to the turnips and stir making sure the turnips are coated in oil.
  • Place the pan in the oven and roast the turnips for 10 minutes
  • Take the turnips out of the oven and give them a quick stir. Place them back in the oven and roast for 10 minutes longer or until the turnips begin to turn golden in color.
  • Remove the pan from the oven, and place the turnips in a dish.
  • Place the pan on the stove over medium heat. Add the remaining garlic and the greens; stir until they begin to wilt (about 3 to 5 minutes).
  • Turn off the heat and toss in the turnips from the platter to heat them through and serve.

Nutrition Facts : Calories 76 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 50 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

Tips:

  • Choose baby greens with vibrant colors and crisp texture. This will ensure the best flavor and presentation in your salad.
  • Roast the turnips until caramelized and tender. This will bring out their natural sweetness and add a delicious depth of flavor to the dish.
  • Use a flavorful balsamic vinegar for the dressing. This will add a tangy and slightly sweet balance to the salad.
  • Toast the walnuts until fragrant. This will enhance their flavor and add a nice crunchy texture to the salad.
  • Serve the salad immediately after assembling. This will prevent the greens from wilting and ensure the best flavor.

Conclusion:

This baby greens salad with balsamic roasted turnips and walnuts is a delicious and healthy dish that is perfect for any occasion. The combination of sweet and tangy flavors, along with the crunchy texture of the walnuts, makes this salad a real winner. It is also a great way to get your daily dose of fruits and vegetables. So next time you are looking for a light and refreshing salad, give this recipe a try. You won't be disappointed!

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