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Scalloped Rutabaga Salad with Maple Walnut Dressing
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Scalloped Rutabaga Salad with Maple Walnut Dressing

Servings 8
Calories 116kcal

Ingredients

  • 2 small rutabagas
  • 1 Tbsp extra-virgin olive oil
  • 1 bunch mustard greens trimmed
  • 1/8 tsp sea salt
  • 2 walnut oil divided
  • 1 Tbsp lemon juice
  • 2 tsp maple syrup
  • 1/2 tsp Dijon mustard gluten free if desired
  • 1/3 cup walnut halves toasted and chopped
  • 1/3 cup crumbled goat cheese

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.

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-label]
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

Nutrition

Calories: 116kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 78mg | Fiber: 2g | Sugar: 4g