Swiss Chard Salad with Walnut Pecorino Crumble

By California Walnuts
Total Time
35 Mins
Serves
4
Serving Size
1 cup
Meal
Lunch Snack
Course
Appetizers Main Side

DESCRIPTION

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

Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins
Calories
472
Total Fat
35.4
Saturated Fat
6.5
Cholesterol
13
Sodium
438
Carbohydrates
35.7
Dietary Fiber
6.7
Total Sugars
21.3
Protein
10.9
Vitamin D
0
Calcium
289
Iron
3.0
Potassium
880

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

  1. Preheat the oven to 375 °F.
  2. Wash and dry Swiss chard and remove stems from leaves.
  3. 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.
  4. 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.
  5. Add vinaigrette ingredients to a blender and blend until smooth.
  6. Add ½ cup of walnuts to a food processor and pulse until small crumbs form. Add Pecorino cheese and pulse a few more times.
  7. 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.