Shrimp and Baked Root Vegetable Salad

Ingredients:

• 450 g large shrimp, peeled and deveined
• 450g parsnips, quartered lengthwise, then halved crosswise
• 450 g carrots, cut lengthwise into 4 pieces, then cut in half crosswise
• 450 g turnips, peeled and cut into 1 cm thick slices.
• 6 tbsp. l. olive oil
• 4 cups arugula
• 1/4 cup walnuts
• 2 tbsp. l. grated parmesan
• 1 small clove of garlic
• 1/4 tsp red pepper flakes
• Grated zest of half a lemon + lemon wedges for serving

Preparation:

1. Place a baking sheet on the middle rack of the oven and preheat to 450°F (245°C). Toss the parsnips, carrots, and turnips with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a small amount of ground black pepper. Place the vegetables on the preheated baking sheet and roast in the oven until tender and crisp-edged, about 30 minutes.
2. Meanwhile, in a food processor, combine 1 cup of arugula, walnuts, Parmesan, garlic, red pepper flakes, lemon zest, and a large pinch of salt. Pulse. With the processor running, slowly pour in 3 tablespoons of olive oil and 2 tablespoons of water.
3. Season the shrimp on both sides with salt and black pepper. Heat a large nonstick skillet over medium heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the pan will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from heat.
4. Transfer the sautéed vegetables to a large bowl. Add the remaining 3 cups of arugula, shrimp, and arugula pesto. Season with salt to taste and toss to combine. Divide among plates. Serve with lemon wedges.