|2 servings||calories per servings 420||protein serving 15 g||carbs per serving 58 g||total fat per serving 16 g|
This spring salad blends peppery arugula and radish with the sweetness of roasted turnips and the deep, earthy flavor of mushrooms. A quick vinaigrette made with lemon and tamari, a gluten-free alternative to soy sauce, adds a satisfying layer of savory. A handful of chopped walnuts and citrusy fresh parsley gives the salad a rich crunch and brightness—perfect for the turn of the season.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||12 g|
MISE EN PLACE
• Place a baking sheet in the oven. Heat oven to 450° F.
• Discard tough mushroom stems. Halve or quarter caps.
• Cut turnips into bite-size pieces.
• Thinly slice green onion, keeping white and green parts separate.
• Halve and thinly slice radishes.
• Zest, halve and juice lemon.
• Pick thyme leaves.
• Pick and chop parsley leaves.
• Discard any tough arugula stems. Cut or tear leaves into bite-size pieces.
• In a bowl, combine mushroom, turnip, onion whites, 1 1/2 teaspoons olive oil, thyme, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
• Carefully remove hot baking sheet from oven. Spread mushroom-turnip mixture evenly on it.
• Roast in oven 10 minutes.
While vegetables roast:
• Place a small saucepan with a lid over high heat. Add quinoa, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, cover pan. Reduce heat to medium-low. Simmer until all liquid has been absorbed and quinoa is tender, about 15 minutes.
• Remove from heat. Fluff with a fork.
While quinoa cooks:
• In a bowl, whisk together 1 1/2 teaspoons olive oil, tamari and lemon zest and juice.
• Stir in onion greens and radishes.
• After vegetables have roasted 10 minutes, rotate pan. Roast until vegetables are tender and golden-brown, about 5 minutes.
• Add to radish mixture. Toss in walnuts and parsley. Taste and adjust seasoning as desired with kosher salt and pepper.
• Let vegetables cool 5 minutes.
• Toss in arugula and quinoa.
• Divide between 2 plates, and enjoy!
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.Learn More...