Kale Salad and Roasted Turnips with Charred Pepper Vinaigrette

October 11, 2021

Make easy work of this smoky vinaigrette in a blender and have a delicious salad dressing for the week. Similar to romesco, this vinaigrette is punchy and rich and pairs perfectly when massaged into fresh kale.  Roasted turnips give the salad extra meaty-ness, and additional organic veggies, like blanched green beans or raw radishes, can be added if you like. 

Serves: 2


1-2 turnips, washed and peeled 

2 cups of kale, washed and torn into bite sized pieces

2 T. raw almonds

1 tsp. capers

½ tsp. Mustard

¼ cup olive oil + 2 Tbsp.

1 clove garlic

4 baby sweet red peppers or 1 large sweet bell pepper

1 tsp vinegar

1 T. water



  1. Preheat the oven to 400°F. Line a sheet tray with parchment paper. 
  2. Cut the turnips into bite sized pieces. 
  3. Toss the turnips with the 2 T. of olive oil and salt. Place on the baking sheet and roast in the oven until soft and brown, about 25 minutes. 
  4. Line a cast iron pan with foil and heat on high heat. 
  5. Char the peppers and garlic on the foil. Turning every so often to evenly blacken. 
  6. While still hot, place the peppers and garlic in a bowl and cover the bowl with a plate to steam them in order to easily remove the skin. 
  7. When the peppers are cool enough to handle, carefully remove the seeds and skin. If some of the skin does not come off easily, that is fine. 
  8. Combine the almonds, capers, mustard, garlic, peppers, vinegar, and water in a blender. 
  9. Blend on high and slowly stream in ½ cup of olive oil. 
  10.  Add water to adjust the consistency if necessary. 
  11. Add salt, to taste, and another tsp of vinegar, if you feel like a little more acid. 
  12. In a large bowl, massage the kale with plenty of dressing and taste to adjust seasoning. 
  13. Plate the kale, and tuck in warm pieces of turnip before serving. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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