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Roasted Roots & Arugula Salad


4 large carrots, scrubbed and quartered lengthwise, then cut into 3-inch strips
1 bunch salad turnips, tops removed and turnips scrubbed and quartered
Olive oil
Salt & pepper
2 cups sturdy bread, cut into1-inch cubes
1 bunch arugula
1 head frisee, chopped
Juice and zest of 1 lemon
1/2 cup parmesan cheese, shredded
1 avocado, cubed
¼ cup roasted pistachio nuts, chopped


  1. Preheat oven to 400 degrees. In a large bowl toss carrots and turnips with olive oil, salt and pepper. Lay carrots and turnips on a baking sheet in a single layer and bake until slightly charred, turning once, 20 minutes.
  2. While carrots are baking, heat a skillet with 2 tablespoons olive oil until hot. Lower the heat to medium and add the bread cubes and season with a pinch of salt. Sauté bread, tossing frequently, until nicely browned, 6-8 minutes. Set aside when done
  3. Mix 2 tablespoons of olive oil, lemon juice and lemon zest in a jar, shake.
  4. Toss the arugula, friseeroasted carrots and turnips, dressing and parmesan cheese in a large salad bowl.
  5. Add the bread crumbs and avocado, season with a pinch of salt and pepper and toss again.
  6. Top with pistachio nut and serve immediately.