Roasted Turnip & Lentil Salad 
Serves 4
2 large turnips, peeled and chopped into 1 inch pieces
1 tablespoon olive oil
dash of salt
1/2 cup dried red lentils
1 cucumber, diced
4 ounces feta cheese, crumbled 
3 tablespoons fresh parsley, chopped
6 cups mixed salad greens

Preheat oven to 450 degrees. Lightly coat chopped turnips with olive oil in a small mixing bowl. Season with a dash of salt and spread out on a foil-lined baking sheet. Roast for 20 minutes, stirring half way through to caramelize multiple sides of the turnip. Remove from oven and set aside. 

While the turnips are roasting, cook the dried lentils. Bring the lentils and 3 cups of water to a boil over medium-high heat in a saucepan. Lower to a light simmer and cook until the lentils reach a desired tenderness, about 20 minutes. Drain and set aside to cool. 

Assemble the roasted turnips, red lentils, cucumber, feta and parsley on a salad of mixed greens. Dress with tahini dressing. 

Tahini dressing
Makes 1/2 cup dressing 
2 tablespoons tahini
1 lemon, juiced
1/8 teaspoon salt
2 tablespoons honey
1 clove garlic, chopped
1 teaspoon sesame seed oil
2 tablespoons olive oil

Whisk together tahini, lemon juice, salt, honey and garlic in a small bowl. Whisk in oils and 1/4 cup of water. Dressing is refrigerator friendly for a few days. 

Write A Comment