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Pre-heat the oven to 425 F degrees. Line a baking sheet with parchment paper. Set aside.
Whisk together the 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl.
Spread the turnips on the prepared baking sheet. Drizzle it with the miso-olive oil mixture. Give it a toss to make sure that all turnips are coated with the mixture.
Place in the oven and bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process.
When they come out of the oven, let them cool. Sprinkle them with a big pinch of black pepper. Taste for seasoning and add in some salt if necessary.
Meanwhile, rinse the green leaves and give them a rough chop.
Heat a tablespoon of olive oil in a large pan. Sauté greens until they are lightly wilted, 2-3 minutes.
Stir in the rest of the miso paste and make sure that the green leaves are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning and add in if necessary.
Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.
Serve immediately.