This delicious Scalloped Rutabaga Salad with Maple Walnut Dressing packs a punch of flavor along with its brain-nourishing ingredients.
Scalloped Rutabaga Salad with Maple Walnut Dressing
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Instructions
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- Peel rutabagas and slice into 1/3 inch rounds. Brush both sides of slices with olive oil. Place in single layer on lined baking sheets. Bake in oven for 20 to 25 minutes, rotating and switching sheets halfway through baking. Slices are done when fork-tender but not mushy.
- Tear mustard greens into bite-sized pieces. Place in large bowl. Using your fingertips, rub sea salt and 1 Tbsp walnut oil into leaves to bruise and tenderize. Place on large, shallow serving platter.
- In small bowl, combine remaining 1 Tbsp walnut oil, lemon juice, maple syrup, and Dijon mustard. Whisk to blend. Add more salt to taste, if you wish.
- When rutabaga is tender, remove from oven. Arrange and overlap slices on top of mustard greens. Scatter with toasted walnuts and goat cheese down center. Give dressing a brisk whisk and drizzle over salad in zigzag fashion. Serve warm.
Recipe Notes
Mood boost!
In place of mustard greens, any greens will suffice. Spinach contains even more mood-mediating folate than mustard greens do and is a clever plan B!
Nutrition Facts
Scalloped Rutabaga Salad with Maple Walnut Dressing
Amount Per Serving
Calories 116
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Sodium 78mg
3%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 4g
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
Per serving: 116 calories; 3 g protein; 9 g total fat (2 g sat. fat); 7 g total carbohydrates (4 g sugars, 2 g fiber); 78 mg sodium
