Swiss chard salad with maple-roasted turnips, sweet figs, and a walnut–Pecorino crumble, tossed in a smooth, tangy vinaigrette.
2 bunches Swiss chard, about 24 ounces
2 turnips, peeled and chopped into bite-sized pieces
2 Tbsp extra virgin olive oil
1 tsp fresh rosemary, finely chopped
1 tsp salt
Freshly ground black pepper
½ tsp onion powder
1 ½ Tbsp maple syrup
½ cup dried figs, de-stemmed and roughly chopped
½ cup California walnuts
½ cup grated Pecorino Romano cheese
½ cup California walnuts, roughly chopped (for garnish)
2 Tbsp Dijon mustard
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp honey
1 garlic clove, minced
¼ tsp salt
Freshly ground black pepper
Preheat the oven to 375 °F.
Wash and dry Swiss chard and remove stems from leaves.
Layering a few leaves on top of each other at a time, roll up tightly together into a thin log shape and slice into ribbons (about ½ inch thick). Add sliced chard ribbons to a mixing bowl.
Toss turnips with olive oil, onion powder, salt, and pepper and roast for 20 minutes or until turnips start to turn golden. Remove from the oven, add 1 ½ Tbsp maple syrup (tossing with turnips to coat) and return to the oven for another 5 minutes. Remove turnips from the oven and let cool. Roughly chop the roasted turnips.
Add vinaigrette ingredients to a blender and blend until smooth.
Add ½ cup of walnuts to a food processor and pulse until small crumbs form. Add Pecorino cheese and pulse a few more times.
Toss Swiss chard leaves with chopped turnips, figs, and vinaigrette. Sprinkle the walnut-Pecorino crumble and toss again. Top with ½ cup chopped walnuts for garnish.
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