Fruity and just slightly spicy, Aleppo pepper teams up with grapefruit juice in a knockout vinaigrette, providing the perfect balance for the raw turnips. Turnips are high in vitamin C and have a good amount of fiber, to boot.
1 medium-size Ruby Red grapefruit
2 tablespoons olive oil
1 1/2 tablespoons grapefruit juice
2 teaspoons honey
1/2 teaspoon Aleppo pepper
3/8 teaspoon kosher salt
1 1/2 cups shaved peeled turnip
5 ounces mixed baby greens
1 ounce crumbled goat cheese
2 tablespoons chopped toasted pistachios
Added sugars 3g
Calcium 7% DV
Potassium 4% DV
How to Make It
Section 1 medium-size Ruby Red grapefruit; set segments aside. Whisk together olive oil, grapefruit juice, honey, Aleppo pepper, and kosher salt in a small bowl. Toss together shaved peeled turnip, mixed baby greens, crumbled goat cheese, chopped toasted pistachios, reserved grapefruit segments, and vinaigrette in a bowl. Serve immediately.
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