Roasted Turnip, Arugula, and Goat Cheese Salad

After ending up with an abundance of greens to make salads this week we're not even partially into all of the salad possibilities. This salad is simple and incorporates turnips, arugula, and a tomato from our CSA. We typically receive Hakurei turnips which are pretty small and typically lend themselves to being eaten raw pretty well but are great roasted too. The simple vinaigrette really allows the arugula and turnips to shine through with the toasted nuts and goat cheese adding additional layers of savory flavor. This salad would likely lend itself well to any leftover summer produce that you have from your garden -- just roast or airfry the veggies or leave them raw.

Recipe from The Food Gays.


-1 cup turnips cubed 
-1/2 tablespoon vegetable oil
-Salt and pepper to taste
-2 cups baby arugula greens (add cleaned turnip tops if desired)
-1/4 cup goat cheese crumbled
-1 tomato, large diced
-1/8 cup red onion, minced
-Toasted walnuts, almonds and sesame seeds, ground and combined with a dash of cumin

Lemon Vinaigrette
-1/2 lemon juiced
-3 tablespoons extra virgin olive oil
-Salt and pepper to taste

Wash and dry turnips, then cut into roughly 1/2 inch cubes. Toss in a bowl with vegetable oil, salt and pepper. Bake in the air fryer at 350 degrees for about 10 minutes, tossing once, or until they become golden brown. If using a conventional oven, monitor closely to extend or reduce time as needed.

In a serving bowl, combine the arugula, lemon juice, olive oil and a pinch of salt and pepper. Toss and then divide between two plates. Top with the roasted turnips, goat cheese, tomatoes, red onion, and spiced walnut/almond dust.


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