• 1 Purple Top Turnip
• 1 Cortland Apple, core removed
• 1 head Lettuce, washed & chopped
• ¼ Onion, thinly sliced
• Roasted Butternut Squash Seeds (see tip)
• 5 Tbsp Extra Virgin Olive Oil
• Zest and Juice of one Lime
• 1 ½  Tbsp White Wine Vinegar
• ½ tsp ground Cumin
• 1 tsp ground Coriander
• ¼  tsp ground Cinnamon
• ½ tsp Sea Salt

Using a mandoline or sharp chef’s knife, slice the turnip and apple very thinly.

In a medium sized bowl, whisk together 3 tablespoons extra virgin olive oil with the lime zest, juice, 1 tablespoon white wine vinegar, cumin, coriander, cinnamon and sea salt.

Add the turnips and onion and let marinate for 1 – 2 hours.

In a large salad bowl, combine the lettuce, marinated turnips, onion and apple slices.

Drizzle with the remaining olive oil, vinegar, sea salt and pepper, to taste, and toss to coat. Garnish with roasted butternut squash seeds and serve.