Baby Greens With Balsamic-Roasted Turnips and Walnuts
Turnips are a great source of vitamin C and fiber. They have been cultivated for centuries and are a popular ingredient in many cuisines around the world.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 8 ounce Baby greens
- 4 medium-sized Turnips
- 2 tablespoon Balsamic vinegar
- 2 tablespoon Olive oil
- 1 cup Walnuts
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cut the turnips into small wedges.
- In a bowl, toss the turnip wedges with balsamic vinegar, olive oil, honey, salt, and black pepper.
- Place the turnips on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized.
- While the turnips are roasting, toast the walnuts in a dry skillet over medium heat until fragrant. Let them cool, then roughly chop.
- In a large salad bowl, combine the baby greens, roasted turnips, and toasted walnuts.
- Drizzle with a little extra balsamic vinegar and olive oil, if desired.
- Toss everything together until well coated.
- Let the salad rest for 5 minutes before serving to allow the flavors to meld.
- Serve the Baby Greens With Balsamic-Roasted Turnips and Walnuts as a delicious and nutritious salad.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.