Turnip Green and Broccolini Salad with Poppy Seed Dressing
This new spin on one of my Mom’s favorites, incorporates both turnip greens and broccolini, and is a great way to "sneak in" some extra greens for all the picky eaters out there! The addition of the diced turnip greens to this Spring Salad doesn’t change the flavor of this traditional Broccolini Salad but it DOES give you an extra boost of healthy greens. Paired with a sweet and tangy Poppy Seed Dressing and loaded with fresh blueberries and pumpkin (or sunflower seeds) it's sure to be the new hit your table!
It’s Mother’s Day this weekend and this Spring Turnip Green and Broccolini Salad with Poppy Seed Dressing is perfect for all your spring and early summer get-togethers!
This new spin on one of my Mom’s favorites, incorporates both turnip greens and broccolini, and is a great way to "sneak in" some extra greens for all the picky eaters out there! Paired with a sweet and tangy Poppy Seed Dressing and loaded with fresh blueberries and pumpkin (or sunflower seeds) it's sure to be the new hit your table!
The turnip greens from Palmetto Gardens are perfect for spring and summer pre-dressed salads like this one, delivering a refreshing crunch with ingredients that won't wilt or lose their texture!
Turnip Green and Broccolini Salad with Poppy Seed Dressing
Author: Sarah | May 4, 2022
Servings: 6 to 8 side-portion servings
prep time: 15 minutes
assembly time: 5 minutes
total time: 20 minutes
Ingredients: What You need to buy!
Ingredients: To make the Salad
1.5 cups of finely diced Palmetto Gardens Turnip Greens
1.5 cups of broccolini florets, chopped into small, bite-sized pieces
1 medium red onion, diced small
1 cup of fresh blueberries
1/3 cup of pumpkin seeds (or sunflower seeds)
3/4 cup of shredded cheddar cheese (I used a dairy-free version)
Ingredients: To make the Dressing
1/4 cup of Maple Syrup
3 tablespoons of Apple Cider Vinegar
1 tablespoon Minced Garlic
1/4 cup of Olive Oil
2 tablespoons of sour cream (I used a dairy-free version)
2 tablespoons of Poppy Seeds
Salt and Pepper, to taste
Instructions: What You need to do!
To begin, remove the broccolini from the stems so that you get small, bite-sized, pieces...about the size of a nickel.
Finely chop your Palmetto Gardens Turnip Greens so they easily incorporate into the broccolini.
Dice your red onion.
Into a large bowl combine the broccolini, chopped turnip greens, onion, blueberries, cheese, and pumpkin (or sunflower) seeds
Gently toss to incorporate.
To make the dressing, whisk the sour cream and maple syrup until well combined. Do this step first to avoid lumps.
Continue whisking and add in the apple cider vinegar and olive oil. Whisk until smooth.
Stir in the minced garlic and the poppy seeds, along with the salt and pepper.
Taste for seasoning. For a more tangy dressing add another splash of apple cider vinegar...or if you prefer a sweeter dressing, add a bit more maple syrup.
Gently pour the dressing over the salad and toss to combine well. Keep cold before serving.
If you’re like me, you might not eat a lot of turnip greens as a part of your regular diet, at least not raw. Most of the greens that I had growing up were always stewed or creamed…neither of which are my favorite! The addition of the diced turnip greens to this Spring Salad doesn’t change the flavor of this traditional Broccolini Salad but it DOES give you an extra boost of healthy greens, plus…it’s a super thrifty way to help stretch your produce and reduce kitchen waste! I do hope you’ll try it this delicious spring salad recipe! Make sure to tag me when you do so I can see all of your yummy creations! Until next time…
Love, Light, and Lentils, my friends!
Sarah
RubyFrost, White, and Blue Summer Apple Salad w/ Poppyseed Dressing
Summer is right around the corner and that means Summer Salads! Whether you’re looking for your next recipe for the family cookout or just an easy recipe that doesn’t require turning on the oven, this RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing will easily become your new favorite!
Summer is right around the corner and that means Summer Salads! Whether you’re looking for your next recipe for the family cookout or just an easy recipe that doesn’t require turning on the stove this RubyFrost, White, and Blue Summer Apple Salad w/ Poppyseed Dressing will easily become your new favorite!
Featuring delicious, RubyFrost Apples, the base of this salad swaps out boring, old, lettuce for shredded Brussel Sprouts, (Shhh, don’t tell them, they’ll never know!) and is packed full of pretty delicious flavor! Bonus, the amazing colors in this salad make it the perfect way to kick off your Memorial Day Festivities next month!
Grown by 152 family farmers across New York State, RubyFrost Apples are the perfect balance of sweet and tart - deep and rich color with a great, crisp texture!
Because of their high levels of vitamin C they are slow to brown, making them the perfect apple for a summer salad like this one!
RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing
Author: Sarah | April 28, 2022
Servings: 6-8 (side portions)
prep time: 10 minutes
assembly time: 10 minutes
total time: 20 minutes
Ingredients: What You need to buy!
2 RubyFrost Apples, cut into 1/2" pieces (Reverve 1/4 of one apple to slice for garnish, if desired)
16oz Brussle Sprouts, shredded
6oz fresh blueberries
1/2 - 3/4 cup of Walnuts
Crumbled, Dairy Free Feta
Ingredients: To make the Poppyseed Dressing
1/4 cup Maple Syrup
1/4 cup Apple Cider Vinegar
1/2 teaspoon of Salt
1/2 cup Olive Oil
1 tablespoon poppyseeds
Instructions: What You need to do!
To begin, cut your brussle sprouts, from top to bottom, into very thin slices and they will automatically "shread" into a cole-slaw consistency!
Cut your RubyFrost Apples into 1/2" pieces. (Reverve 1/4 of one apple to slice for garnish, if desired)
In a large bowl, toss your shreaded brussle sprouts with your cubed RubyFrost apples, walnuts, blueberries and crumbled feta.
To make the dressing, mix the maple syrup, vinegar, oil, and salt. I like to use a frother to quickly emulsify the dressing. Once well mixed, add poppyseeds.
Dress the salad just before serving.
If you know me well, you likely know that I lived within walking distance of an apple orchard for over a decade…needless to say, I’m pretty picky about apples but these RubyFrost Apples are, truthfully, pretty delicious!
I picked up my RubyFrost Apples at my local Fresh Market but you can follow @RubyFrostApples on Instagram to see if this pretty delicious apple is in a store near you.
I hope you all will give this RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing a try…and I’d love to hear how you love these RubyFrost Apples!
Love, Light, and Lentils, my friends!
Sarah
Crispy Vegan Potato Salad
It’s officially summer and that means cookouts! I’m always on the hunt for a dish that I can take to a neighbor or family gathering that even the non-veg community will love AND one that I don’t need to worry about spoiling if it sits on a picnik table for a few hours and this Crispy Vegan Potato Salad checks all the boxes!
It’s officially summer and that means cookouts! I’m always on the hunt for a dish that I can take to a neighborhood or family gathering that even the non-veg community will love AND one that I don’t need to worry about spoiling if it sits on a picnik table for a few hours and this Crispy Vegan Potato Salad checks all the boxes!
This Crispy Vegan Potato Salad recipe is the perfect plant-based dish to take to your July 4th Holiday BBQ or cookout this weekend because potato salad in general is 99% plant based anyway! I love using opportunities like this to introduce things like, plant based mayo to people who would normally never, ever try it! Let them gobble up a helping of this…and then spill the beans!
What you are going to need to buy:
3 lbs of Potatoes - (We could go on and on about the kind of spuds to use, but honestly, we say, use what you like! For this recipe we like to used the tiny, golden, baby potatoes and just cut them in half one time!)
Vegan Butter
Yellow or White Onion
Celery
Vegan Mayo
Sour Cream - (On this page we are big fans of Tofutti Sour Cream!)
Vinegar
Lemon Juice
Mustard
Dill Pickles or Dill Relish
Salt and Pepper, to taste
Onion and Garlic Powder (or whatever you like to season your spuds with!)
Paprika
Fresh Herbs, dill works great, but so would parsley or even thyme.
What you are going to need to do:
The Spuds:
This recipe is so super flexible but there is one trick to it all and that’s how you prepare the spuds!
I like to leave the skins on my potatoes but that’s a person preference, so if you would rather reel them, be my guest. Cut into 1/2” cubes, or in this case with the tiny, golden potatoes, I just cut them in half and they end up as the perfect sized bite!
In salted water, boil your potatoes until they are just fork tender…not too soft because they are going to continue to cook in the oven.
Gently drain potatoes and let sit for 1-2 minutes to make sure they are good and dry! You will see the steam continue to escape and that’s what you want. The more dry they are, the easier they will crisp up in the oven and that’s what we want!
Toss with 1-2 tablespoon of melted vegan butter and salt and pepper and roast on a baking sheet in a 400 degree oven OR on a low broil setting until the potatoes become crispy. Check often and stir/flip so that they pick up color on all sides.
Remove from oven and let cool on the baking sheet. Do not assemble the potato salad until the spuds are 100% cool.
The Dressing:
Into a large mixing bowl combine the following:
(Note: If you like a sweet potato salad feel free to add some sugar to this dressing)
1 cup of vegan Mayo - (like THIS ONE from Hellmann’s)
1/4 cup of Tofutti vegan sour cream
1/4 cup of diced dill pickles, cut fine or your favorite dill pickle relish
2 Celery Stalks, diced small
1 small onion, diced small
2 teaspoons of vinegar
a splash of lemon juice
1 tablespoon of yellow mustard
Salt, pepper, and paprika, to taste.
Handful of fresh herbs, chopped fine
To Serve:
The trick to this recipe is that the potatoes are nice and crispy on the outside and soft on the inside. To maintain that texture you don’t want to mix up this salad too far ahead. In fact, if you can, I recommend making sure that both the potatoes and the dressing is nice and cold, but waiting to toss until just before service.
Gently toss the crispy potatoes with the dressing and mix well. Garnish with more fresh herbs and a dash of paprika.