Roasted Turnip and Grain Salad

Roasted Turnip and Grain Salad

Serves 4 as a side.


  • 2 medium Purple Top or Scarlet Queen turnips, plus their greens (or a handful of radish greens or Asian spring mix)
  • 1 small onion
  • 1 cup pearled barley (or quinoa, if eating gluten free)
  • 1 handful walnuts
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste


Turn the oven to 375 degrees. Trim the greens from the turnips and set aside; peel and quarter the onion. Toss the roots with a drizzle of olive oil and a dash of salt, and roast until soft and caramelized, about 30–45 minutes. Meanwhile, wash the turnip greens and dry thoroughly. Tear the leaves into bite-size pieces, toss with a little olive oil, salt, and pepper, and spread on a single layer on a cookie sheet. Put in the oven for the last 10 minutes or so of the roasting roots—the goal here is to make crispy greens on the kale-chip spectrum.

Meanwhile, cook the pearled barley. Simmer the barley in 1-1/2 cups of water until tender and all the water is absorbed. Toast the walnuts in a dry saute pan over medium heat, tossing constantly until the nuts turn golden and start to be fragrant.

Make the dressing. Combine remaining ingredients in a jar with a lid and shake to emulsify. Once the roots have cooled enough to handle, slice into bite-size pieces. Toss all vegetables, including the roasted greens, with the dressing and walnuts. Serve warm.