Preheat your oven to 400 F. Place quinoa in a saucepan with 1.5 cups of water. Bring to a boil, cover and cook on low heat for 15 minutes or until water is absorbed. Let sit for 5 minutes before fluffing with a fork.

Meanwhile, remove woody stems from kale and roughly tear leaves into pieces palm-sized or slightly smaller. Drizzle with olive oil and massage the oil into the leaves. Spread leaves on a parchment-covered baking tray, sprinkle with salt, and put in the oven for about 10 minutes - until edges are crispy. You may want to use tongs to toss the leaves halfway. Remove from heat and set aside for now.

Slice turnips into pieces around 1/2 an inch thick. Drizzle with oil and sprinkle with brown sugar. Place on another baking tray, making sure to leave half of the tray bare. Bake for 12 minutes.

While the turnips are baking, add a small amount of oil to a pan with the pine nuts and raisins. Toast on low heat, stirring often, for about 10 minutes until fragrant and starting to brown. Remove from heat.

Remove the tray of turnips, and switch the oven to a high broil setting. Place small piles of grated parmesan on the other half of the baking tray - each pile should be about an inch in diameter with two inches between them. Return to the oven to broil for 4-5 minutes, watching closely. Remove when the parm has melted and edges are crispy brown.

In a small bowl, stir together 1 tbsp of olive oil with the balsamic vinegar and jam until combined.

Now we can assemble our salad! Use tongs to mix the quinoa, kale and turnips. Sprinkle a topping of the toasted pine nuts and raisins. Use a spatula to lift the parmesan chips from the baking tray. You can use them whole as a delicious garnish, or wait until they cool to break them into pieces. Finish with a drizzle of your dressing & enjoy!