Swiss Chard Salad w/ Honey Dijon Vinaigrette, Roasted Turnips, Dried Figs and Walnut Pecorino Crumble

Preheat the oven to 375 °F.

Wash and dry Swiss chard and remove stems from leaves.

Layering a few leaves on top of each other at a time, roll up tightly together into a thin log shape and slice into ribbons (about ½ inch thick). Add sliced chard ribbons to a mixing bowl.

Toss turnips with olive oil, onion powder, salt, and pepper and roast for 20 minutes or until turnips start to turn golden. Remove from the oven, add 1 ½ Tbsp maple syrup (tossing with turnips to coat) and return to the oven for another 5 minutes. Remove turnips from the oven and let cool. Roughly chop the roasted turnips.

Add vinaigrette ingredients to a blender and blend until smooth.

Add ½ cup of walnuts to a food processor and pulse until small crumbs form. Add Pecorino cheese and pulse a few more times.

Toss Swiss chard leaves with chopped turnips, figs, and vinaigrette. Sprinkle the walnut-Pecorino crumble and toss again. Top with ½ cup chopped walnuts for garnish.