So much to give thanks for when we have all these beautiful vegetables to cook with! We're thankful for our hard working farmers!
Try out this great salad for your thanksgiving table this year, enjoy the harvest. Even the pickiest of eaters enjoy a salad with cheese in it!
1 lbs small turnips, quartered, or halved if small 2 tbsp Red Rub spice blend 2 tbsp honey 4 tbsp olive oil, divided 3 cups arugula 1/3 cup pumpkin seeds 1/2 crumbled goat cheese
2 scallions, sliced thin on a diagonal
1-2 tbsp Balsamic Vinegar
Salt and Pepper
Preheat oven to 375. Toss the turnips with the Red Rub, honey and 2 tbsp olive oil and spread out on a baking sheet lined with tin foil. Roast for 25 minutes, tossing half way. Remove and allow to cool.
While turnips are roasting, soak the scallions in a small bowl with cold water and a couple of ice cubes. Allow to soak for 20 minutes. Strain and set aside.
In a large salad bowl, toss together the arugula with the Balsamic vinegar and remaining 2 tbsp of olive oil. Add the rest of the ingredients, including roasted turnips, and toss well. Season with salt and pepper. Yum!