This sweet and savory little number has it all. Crunchy nuts, softly roasted root veggies, snappy greens, sweet cherries and a salty kiss of feta. Don't blame me if you fall in love after the first bite.
2 T Walnuts, chopped
1 C Hakurei Turnips, peeled, cut into half moons
6 ea Baby Carrots, sliced longways
1 T Walnut Oil, divided
Pinch each kosher salt, onion powder, garlic powder, cracked black pepper
2 C Turnip Greens, washed, chopped
9 ea Cherries, fresh, pitted, quartered
2 T Feta Cheese, crumbled
1 t Balsamic Vinegar
Salt and Pepper to taste (I used Pink Himalayan Salt from Trader Joe's)
Preheat oven to 400 degrees.
Spread walnuts out in a single layer on a baking sheet and toast util medium brown. They burn quickly - as soon as you can smell them they are usually just about ready. Set aside to cool.
In a medium mixing bowl, toss turnips and carrots with 1/2 tablespoon of walnut oil. Add kosher salt, onion & garlic powders and cracked black pepper. Toss to evenly distribute the seasonings. Spread turnip and carrot mixture in a single layer on a baking sheet and roast at 400 degrees until the vegetables start to brown on the edges and are tender. Set aside to cool.
Once the walnuts and vegetables are room temperature put them both in a mixing bowl. Add turnip greens and cherries then toss to evenly combine everything.
Add feta, reserved walnut oil, balsamic and salt/pepper. Carefully and gently mix everything together.
Makes one entree sized portion, two side salad portions or 4 something healthier instead of chips with a sandwich portions.
Nutrition info is for the entree portion, cut numbers in half for the side salads; divide by 4 for the sandwich platter portions:
Calories: 472
Fat: 32g
Sat Fat: 7g
Poly Fat: 17g
Mono Fat: 4g
Trans Fat: 0g
Protein: 17g
Carbs: 43g
Fiber 13g
No comments:
Post a Comment