1 bunch spring turnips
1 1/2 cups israeli couscous, you may also use regular couscous or a very small pasta shape
5 T. extra virgin olive oil, divided
1 T. fresh lemon juice or vinegar of your choice, sherry vinegar is nice
1/4 cup green onion, chopped finely
1/4 cup toasted pine nuts, almonds or pecans
Pre-heat oven to 425 degrees.
Cut the greens from the turnips, leaving a 1/4 attached to the turnip. Slice the turnips in half, vertically. Toss with 1 Tablespoon of the olive oil, and season with salt and pepper. Place flat side down in a roasting pan into the oven and roast for 10 minutes, or until the skin becomes a bit wrinkly and browns in places. Toss around and roast for another few minutes. Remove from heat.
Chop the turnip greens and saute in 1 Tablespoon of the olive oil, remove from heat.
Cook the couscous or pasta according to the package directions.
Make the vinaigrette by whisking together the remaining olive oil and the lemon juice or vinegar.
Assemble the salad by gently tossing the turnips, greens, couscous or pasta, chopped green onion, vinaigrette and toasted nuts. Season again with salt and pepper to taste.