This refreshing Kale and Turnip Salad is tossed in a rich, tangy cashew dressing that’s both creamy and customizable. Made with fresh greens, crunchy turnips, and delicate squash blossoms, it’s topped with toasted cashews for the perfect crunch. A vibrant, seasonal salad that’s easy to make and full of flavor! Thank you to our Full Season Farm Management Intern, Izzy, for making this recipe!

Recipe By Izzy Mackenzie-2025 Full Season Farm Management Intern

Ingredients:

Dressing

  • 1 cup roasted cashews (any kind of nut is okay, too!)
  • 1 egg yolk (optional)
  • 4 Tbsp nutritional yeast or shredded parmesan cheese
  • ½ Tbsp mustard
  • 1 Tbsp pickle or olive juice
  • 1 Cup rice vinegar, white vinegar, or apple cider vinegar
  • 2 Cups olive oil or any oil on hand
  • Salt and pepper to taste

Salad

  • Kale (or any greens), chopped
  • Hakurei Turnip
  • Turnip Greens (optional)
  • Squash Blossoms
  • 1 Tbsp Roasted Cashew

Directions

  1. Wash kale, turnips, and squash blossoms
  2. Chop kale and turnip greens (optional) into long, thin pieces and place them into a large bowl
  3. Chop 1 Tbsp of roasted cashews and set aside
  4. Add squash blossoms into a bowl with kale and turnips
  5. Chop turnips into small squares or moons and place them into a bowl with kale
  6. Blend all dressing ingredients and taste for seasoning
  7. Toss kale, turnips, turnip greens, and squash blossoms in dressing till evenly coated
  8. Top with roasted cashews and enjoy!