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.