Turnips aren’t a vegetable we eat too often. We came across these gorgeous purple-hued beauties when shopping last week, and purchased them with no real plan… but when in doubt, roast it! Paired with spicy baby arugula greens, fresh garden tomatoes (thanks to our lovely neighbour!), and soft unripened goat cheese — this turned out to be one heck of a salad. Our homemade dukkah gave this recipe some much-needed crunch, but feel free to replace it with your favourite nuts or seeds you have on hand.


Roasted Turnip, Arugula and Goat Cheese Salad

Author The Food Gays


For Salad

  • 2 cups turnip cubed (skin on)
  • 1 teaspoon extra virgin olive oil
  • salt and pepper to taste
  • 4 cups baby arugula greens
  • 1/4 cup unripened goat cheese crumbled
  • 1/4 cup baby tomatoes halved
  • 1/8 cup red onion finely diced
  • dukkah to serve (optional – see recipe here)

For Lemon Vinaigrette

  • 1/2 lemon juiced
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste


  1. Heat oven to 375. Wash and dry turnips, then cut into roughly 1 inch cubes. Toss in a bowl with olive oil, salt and pepper. Place on a foil-lined pan and bake uncovered for 30 minutes, or until they become golden brown and are cooked through (you can use a toothpick to test their doneness).
  2. In a serving bowl, combine roasted turnips, baby arugula, tomatoes and red onion. In a small mason jar, combinine lemon juice, olive oil, salt and pepper. Seal lid tightly, and shake vigorously to emulsify. Toss salad with dressing, then finish with goat cheese and dukkah (optional). Serve immediately.