FARRO SALAD WITH ROASTED RUTABAGA, RICOTTA SALATA AND HAZELNUTS
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.
- In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
- Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.
- In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 9 grams
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Ib Love
[email protected]This salad is perfect for a summer picnic. It's light and refreshing, and the roasted rutabaga adds a nice touch of sweetness.
Ibrahim Djikine
[email protected]I made this salad for my vegan friends and they loved it! I used a plant-based ricotta cheese and it worked perfectly.
Owais Ashfaq
[email protected]This salad is a great way to use up leftover roasted rutabaga. I also added some chopped apple for a bit of sweetness.
Mary Hewitt
[email protected]This salad was just okay. I think it needed more flavor. I might try adding some grilled chicken or tofu next time.
Evah P
[email protected]I'm not a big fan of farro, but I thought this salad was really good. The roasted rutabaga and ricotta salata were great together.
Mohon Hosan
[email protected]This salad is a bit time-consuming to make, but it's worth it! The roasted rutabaga and ricotta salata are a delicious combination.
Panashe Muzarurwi
[email protected]I made this salad for my family and they all loved it! Even my picky kids ate it up.
binamra bista
[email protected]This salad is a great way to get your daily dose of vegetables. I especially love the roasted rutabaga.
Nasirbd 542net
[email protected]I'm allergic to nuts, so I omitted the hazelnuts from this salad. It was still delicious!
hanna jiryis
[email protected]This salad is perfect for a light and healthy lunch. I love the combination of farro, roasted rutabaga, and ricotta salata.
Dannie Beats
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the unique combination of flavors and textures.
SMT BOYZ TV SL
[email protected]This salad is a great way to use up leftover farro. I also added some roasted sweet potatoes and black beans for extra flavor and nutrition.
khaing Ni Man Rk
[email protected]I really wanted to like this salad, but the rutabaga was too strong for me. I think I'll try it again with a different roasted vegetable.
Whitney Hallford
[email protected]This salad was a bit too bland for my taste. I think it needed more herbs or spices in the dressing.
Katelin Khodai
[email protected]I followed the recipe exactly and the salad turned out great! The only thing I would change is to use a little less salt in the dressing.
HOGALALLA
[email protected]This salad was easy to make and very delicious. I used a mix of farro and quinoa, and added some dried cranberries for a bit of sweetness.
BD SHAKIL BOSS
[email protected]I'm not usually a fan of farro, but this salad changed my mind! The roasted rutabaga and ricotta salata were a great combination, and the dressing was really flavorful.
Alaezu Clinton
[email protected]This farro salad was a hit at my dinner party! The roasted rutabaga added a sweet and earthy flavor, while the ricotta salata and hazelnuts gave it a nice salty and crunchy contrast. The dressing was also delicious and light, with a hint of lemon and