Roasted Turnip and Herb Salad
Ingredients:
- 4 large turnips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Peel the turnips and cut them into 1-inch cubes. Place them in a large mixing bowl.
3. In a small bowl, mix together the olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper. Pour the mixture over the turnips and toss until the turnips are evenly coated.
4. Spread the turnips in a single layer on the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through, until the turnips are tender and lightly browned.
5. In the meantime, prepare the salad ingredients. In a small bowl, mix together the chopped parsley, crumbled feta cheese, chopped walnuts, and dried cranberries.
6. Once the turnips are done roasting, remove them from the oven and let them cool for 5 minutes.
7. In a large mixing bowl, combine the roasted turnips with the salad ingredients. Drizzle with balsamic vinegar and toss until everything is evenly coated.
8. Serve the roasted turnip and herb salad warm or at room temperature. Enjoy!