Wash the leaves and shred if they are very big.
(I love using beet greens, chard, and turnip greens. Nothing goes to waste here!)
Toss the leaves with the onion, shredded turnip, radishes and cucumber.
Mix up the dressing, stir the maple syrup, olive oil, vinegar, parsley and salt and pepper to taste. Mix into the salad.
Sprinkle over the walnuts, serve immediately.
Goes well with poached chicken, pan-seared trout or salmon, or as a side salad!