Swiss Chard Salad w/ Honey Dijon Vinaigrette, Roasted Turnips, Dried Figs and Walnut Pecorino Crumble

Swiss Chard Salad with Walnut Pecorino Crumble

Name: Swiss Chard Salad with Walnut Pecorino Crumble
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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

Total Time

35 Mins

Serves

Serving Size

1 cup

Meal

Lunch Snack

Description

Swiss chard salad with maple-roasted turnips, sweet figs, and a walnut–Pecorino crumble, tossed in a smooth, tangy vinaigrette.

Ingredients

Salad

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)

Honey Dijon Vinaigrette

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

PREPARATION

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.

NUTRITION

Calories: 472 cal
Total Fat: 35.4 g
Saturated Fat: 6.5 g
Cholesterol: 13 mg
Sodium: 438 mg
Carbohydrates: 35.7 g
Dietary Fiber: 6.7 g
Total Sugars: 21.3 g
Protein: 10.9 g
Vitamin D: 0 mcg
Calcium: 289 mg
Iron: 3.0 mg
Potassium: 880 mg