Brain health comes by way of many different foods. Here’s a delicious rutabaga salad coupled with greens and walnut dressing that packs a punch of flavour along with its infusion of great brain-boosting nutrients.
Tip
In place of mustard greens, any greens will suffice. Substitute with kale or Swiss chard if you wish.
Scalloped Rutabagas with Maple Walnut Dressing
Ingredients
- 2 small rutabagas
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 bunch mustard greens, trimmed
- 2 Tbsp (30 mL) walnut oil, divided
- 1/8 tsp (0.5 mL) sea salt
- 1 Tbsp (15 mL) lemon juice
- 2 tsp (10 mL) maple syrup
- 1/2 tsp (2 mL) Dijon mustard
- 1/3 cup (80 mL) walnut halves, toasted and chopped
- 1/3 cup (80 mL) crumbled goatsí cheese
Nutrition
Per serving:
- calories116
- protein3g
- fat9g
- saturated fat2g
- trans fat0g
- carbohydrates7g
- sugars4g
- fibre2g
- sodium78mg
Directions
01
Preheat oven to 375 F (190 C). Line a couple of baking sheets with parchment paper.
02
Peel rutabagas and slice into 1/3 in (8 mm) 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.
03
Tear mustard leaves into bite-sized pieces. Place in large bowl. Using your fingertips, rub 1 Tbsp (15 mL) walnut oil and sea salt into leaves to bruise and tenderize. Place in large, shallow serving platter.
04
In small bowl, combine remaining 1 Tbsp (15 mL) walnut oil, lemon juice, maple syrup, and mustard. Whisk to blend. Add more salt to taste, if you wish.
05
When rutabaga is tender, remove from oven. Arrange and overlap slices on top of mustard greens. Scatter with toasted walnuts and goatsu2019 cheese down the centre. Give dressing a brisk whisk and drizzle over salad in a zigzag fashion. Serve warm.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
