Turnips With Whipped Pistachio Feta – A Savory, Creamy Salad

Updated Sept. 30, 2025

Preparation & Cooking Time

• Total Time: 35 minutes

• Prep Time: 10 minutes

• Cook Time: 25 minutes

Ingredients

For the Turnips

• 2 bunches hakurei (Japanese) turnips (about 1 pound) or pink radishes, tops reserved (for greens)

• 1 tablespoon extra-virgin olive oil

• Sea salt and freshly ground black pepper

• 1 garlic clove, finely chopped

• 1 tablespoon unsalted butter

• 1 tablespoon white (shiro) miso paste

For the Whipped Pistachio Feta

• 7 ounces vegan or dairy feta, broken into large chunks (about 1½ cups)

• ⅓ cup toasted pistachios

• 1 garlic clove, roughly chopped

• ½ cup roughly chopped fresh parsley leaves

• 2 tablespoons lemon juice

• 2 tablespoons extra-virgin olive oil

• 3–4 tablespoons water (for blending)

For Serving

• 2–3 large handfuls salad greens (reserved turnip tops, baby spinach, or arugula)

• Handful of chopped fresh parsley

• Additional toasted pistachios (for garnish)

Instructions

1. Prep the Turnips

Wash turnips thoroughly. Cut larger turnips into 1-inch cubes; smaller ones into halves or quarters (ensuring even cooking). Reserve turnip tops (trim tough stems) for salad greens.

2. Sauté Turnips with Miso Butter

Heat a large skillet over medium-high heat until smoking. Add 1 tablespoon olive oil, then the turnips. Season with sea salt and a generous pinch of black pepper. Sauté undisturbed for 2 minutes to develop a golden crust, then toss and reduce heat to medium. Cook for 8–10 minutes, tossing occasionally, until turnips are tender and deep golden brown (internal temperature ~190°F/88°C).

Add finely chopped garlic, butter, and white miso. Toss continuously for 1–2 minutes until butter melts and miso dissolves, coating the turnips. Remove from heat and set aside.

3. Prepare Whipped Pistachio Feta

In a blender or food processor, combine feta, toasted pistachios, garlic, parsley, lemon juice, olive oil, and 3 tablespoons water. Blend on high until completely smooth (add 1 tablespoon more water if resistance is too high). Taste and adjust with salt/pepper if needed (feta/miso already provide saltiness). Transfer to an airtight container and refrigerate until ready to use.

4. Assemble the Salad

In a large bowl, mix salad greens (reserved turnip tops, spinach, arugula), chopped parsley, and seared turnips. Gently toss to combine.

For plating: Spread 2–3 large spoonfuls of whipped feta onto a platter. Top with the mixed greens and turnips. Drizzle with extra olive oil and sprinkle with toasted pistachios. Season lightly with salt/pepper if needed.

Pro Tips & Notes

• Turnip Size: Cutting turnips into smaller pieces (1-inch cubes) maximizes surface area, ensuring the miso-butter sauce coats them evenly.

• Leftover Feta: Whipped feta keeps for 5 days in the fridge. Fold into pasta with a splash of pasta water for a creamy sauce.

• Rutabaga Substitute: Swap turnips for rutabagas (adjust cooking time to 15–20 minutes).

• Serving Warmth: Turnips are best served warm; reheat gently if needed. The feta can be chilled for a tangier texture.

Reader Comments

• David O: Try it and let us know! Why not?

• Anonymous: Could rutabagas be used instead of Japanese turnips?

Response: Yes, rutabagas work well—increase cooking time to 15–20 minutes.

• Anonymous: Used half hakurei turnips + half radishes. Excellent! Leftover feta with pasta was perfect. Tip: Cut turnips smaller for more sauce coating.

• Anonymous: The feta-pistachio blend is so addictive. Made it in a small food processor; grated garlic for smoother texture.

• Anonymous: Finally! A way to use turnip greens. Paired with coconut curry fish chowder—fantastic combo. Tip: Smaller turnips = better browning.

• Anonymous: Does this need to be served while the turnips are still warm?

Response: Turnips are best warm, but the salad holds well at room temperature. Reheat gently if preferred.

Enjoy this vibrant, nutty, and creamy salad—ideal for a lively dinner or a bright lunch!