Ingredients
1 head kale, chopped
1 bunch turnips
1 handful of microgreens
1/4 cup bunching onions
1/4 cup slivered almonds
1/2 cup + 2 Tbsp olive oil
1 tsp dijon mustard
2 garlic cloves, minced
Zest and juice of 2 lemons (about 1/4 cup juice)
Salt and pepper to taste
Directions
Preheat oven to 375 F.
Remove tops from turnips. Chop turnips into cubes and toss with 2 Tbsp olive oil and a few pinches of salt. Spread on a baking sheet and bake for 25-30 minutes or until tender.
While the turnips are cooking, wash, de-stem, and chop the kale. Add to a large mixing bowl, and massage for about 5-10 minutes (this will reduce bitterness and cause the kale to become more tender).
Add microgreens and almonds to mixing bowl along with kale.
To make the dressing, combine lemon juice, garlic, 1/2 cup olive oil, dijon mustard, and salt and pepper in a bowl and whisk. Put in the refrigerator and let cool until ready to use.
When turnips are done, remove from the oven and add to kale and microgreens. Top with chopped bunching onions and lemon vinaigrette.
Picture from: https://nutritionstripped.com/massaged-kale-salad-three-ways/
