The fall harvest of Hakurei Turnips is coming in, and these are gorgeous bunches of sweet mild turnips with big leafy greens attached. A lot of the crops we grow on the farm are planted in the spring for early summer, and then again in early summer for fall harvest. It’s fun having some of our favorites return to the CSA Share boxes. Hakurei turnips are really popular for their mild flavor, they’re delicious raw and pickled. This simple salad is a great way to use the turnips and greens together in an easy one-pot dish. I would serve this salad along roasted chicken or grilled fish for an easy weeknight meal.
If you cook the farro ahead of time this salad will come together in 20 minutes! Farro is very easy to cook on the stove top, and you can also cook it in a rice cooker. For each cup of farro add 4 cups of water. If farro is hard to find, look for whole spelt berries or whole wheat berries. This salad can be made gluten free by subbing short grain brown rice, quinoa, or your favorite grain for the farro. Start by separating the turnips and greens. While the turnips are sautéing clean the greens in several batches of cold water. Dirt tends to stick to turnip greens a little more than other greens, so be sure to rinse it all out! When the turnips are ready wilt the greens, then cover them to finish the cooking.
When the greens are ready toss everything together with vinegar, dijon mustard, and more olive oil. This dish is really simple, and a great way to feature our favorite turnips!
Hakurei Turnip Farro Salad
1 bunch of hakurei turnips with greens (or 2 -3 hakurei turnips and 1 bunch swiss chard, mustard greens, or kale)
1 cup farro, cooked (about 3 cups when cooked)
1/4 cup olive oil, divided
1 tablespoon fresh minced thyme or 1 teaspoon dried
2 tablespoons chopped parsley
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
Sea Salt and Freshly ground black pepper
Separate greens and turnips. Wash turnips, and cut into one inch cubes. Wash turnip greens and cut into bite size pieces.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add turnips, thyme, and a pinch of salt. Cook, stirring occasionally for about ten minutes until turnips start to brown. Add turnip greens, another pinch of salt and some pepper. Cook stirring frequently until greens wilt. Cover pan and cook for an additional 5 minutes until greens are tender. Stir in the vinegar and parsley.
Place farro in a large bowl. Add turnips and greens, leaving any excess liquid behind in the pan. Add remaining olive oil and dijon mustard. Taste and adjust salt and pepper if necessary.
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