This refreshing Turnip and Pomegranate salad is a great addition to a regular family meal.
A few weeks back, we went vegetable picking on a farm. There I got the freshest vegetables I could get my hands on. We plucked broccoli, luscious green swiss chard, beautiful white cauliflower, and fresh herbs.
But the star of our trip was picking up turnips. I bought turnips which were fresh and at their peak.
My daughter likes having raw vegetables more than the cooked versions, so I wanted to make something that would make turnips appetizing to her. I thought of making this Turnip Salad and added pomegranate to it.
The red and white combination made this salad extremely appealing. Turnip salad can be a great addition to your everyday meal.
In the following recipe, I have used young turnips since there are less intense in flavor. And their mild sweet taste is preferred by little ones. I have shredded the turnips and added pomegranate seeds.
For flavor, I have added some cumin seeds, mustard seeds, and lemon juice. And finally seasoned it with salt and a little sugar.
This Turnip Pomegranate Salad is a must-try for this winter season. #healthyeats #salads Click To Tweet
Turnips are a good source of vitamin A, vitamin C, vitamin K, calcium, folate, fiber, and manganese. It has various antioxidant and anti-inflammatory benefits. They support cardiovascular and digestive health. Turnips are mostly available with their roots attached to greens.
Pick those whose for greens are unblemished, crisp, and deep green in color. If you purchase turnip with leaves attached, cut the green away from the root. Store root and greens in separate plastic bags. Keep them refrigerated.
Here’s the recipe.
Turnip Pomegranate Salad
- 1 Turnip (shredded)
- 1/4 cup Pomegranate Seeds
- 2 tbsp Roasted Peanuts (crushed into small pieces, if serving it to toddlers)
- 1 tbsp Cilantro (chopped)
- 1 tsp Lemon Juice
- 1/2 tsp Olive Oil
- 1/4 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- A pinch of Sugar
- Salt to taste.
How To Make It:
Wash, peel and shred the turnip.
In a mixing bowl, add shredded turnip, pomegranate, chopped cilantro, peanuts, lemon juice, salt, and sugar. Mix everything well.
Now in a pan, heat oil and add cumin and mustard seeds. Once they crackle turn off the heat and add the spiced oil to the salad.
Mix again and check for seasoning.
- You can add turnip greens too, to this salad if you wish to.
- When serving this salad to a toddler, make sure that peanuts are crushed, to reduce the choking hazards.
- You can skip the peanuts, in case of nut allergies.
Talk to your baby’s pediatrician before starting any new food.
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I basically love any type of salad out there. This looks so pretty, love the colors and flavors. I have never cooked with turnips myself but have enjoyed them dining out. 🙂
Thanks for stopping by Melanie, yes they are very versatile to work with.
This is refreshing indeed. Love turnip and pomegranates.
Yes, it is. Thanks for stopping by. 🙂
I’ve never used turnip as the base of a salad, but I’m sure it’s delicious, especially topped with pomegranate seeds!
Love the idea of the turnip in combination with the pomegranate. Great photo too.