About the Dish

6 ounces Mixed Mushrooms
6 ounces Turnip
4 small Spring Onion
1 sprig Thyme
1 packet Kikkoman Soy Sauce
1 medium Lemon
3 ounces Radish
2 tablespoons Walnuts
2 sprigs Parsley
3 ounces Arugula
Per Serving
Calories 208
Total Fat 13 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 6 g
Cholesterol 0 mg
Sodium 570 mg
Total Carbohydrates 21 g
Dietary Fiber 7 g
Sugar 7 g
Protein 7 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Place a baking sheet in the oven, and heat to 450° F. Prepare your mise en place: Halve mushrooms. Remove stems from turnips, and quarter through stem end. Trim ends of onions, and thinly slice both green and white parts; keep separate. Halve and thinly slice radishes. Zest, halve and juice lemon. Pick thyme leaves. Pick and chop parsley leaves. Remove any roots from arugula, then cut or tear into bite sized pieces.
In a mixing bowl combine mushrooms, turnips, onion whites, 1 1/2 teaspoons olive oil, thyme, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix thoroughly. Carefully remove hot baking sheet from oven, and spread mushroom-turnip mixture evenly on it. Return pan to oven and roast 20 minutes, rotating baking sheet after 10 minutes.
While vegetables roast: In a large mixing bowl combine remaining 1 1/2 teaspoons oil, soy sauce, and lemon zest and juice. Whisk well. Stir in onion greens and radishes; allow to marinate while mushrooms and turnips cook.
When mushrooms and turnips are done remove from oven, and immediately add to radish mixture.
Stir in walnuts and parsley, and thoroughly mix to combine. Taste and adjust seasoning as desired with salt and pepper.
Allow salad to cool about 5 minutes. Add arugula and gently toss to combine. Divide salad between 2 plates, and enjoy!