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
ib74@hotmail.co.ukThis salad is perfect for a summer picnic. It's light and refreshing, and the roasted rutabaga adds a nice touch of sweetness.
Ibrahim Djikine
d-i@aol.comI made this salad for my vegan friends and they loved it! I used a plant-based ricotta cheese and it worked perfectly.
Owais Ashfaq
ashfaq.o79@yahoo.comThis salad is a great way to use up leftover roasted rutabaga. I also added some chopped apple for a bit of sweetness.
Mary Hewitt
h15@gmail.comThis salad was just okay. I think it needed more flavor. I might try adding some grilled chicken or tofu next time.
Evah P
evah69@gmail.comI'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
mohon.hosan16@gmail.comThis 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
m5@gmail.comI made this salad for my family and they all loved it! Even my picky kids ate it up.
binamra bista
b65@gmail.comThis salad is a great way to get your daily dose of vegetables. I especially love the roasted rutabaga.
Nasirbd 542net
nasirbd_5@hotmail.frI'm allergic to nuts, so I omitted the hazelnuts from this salad. It was still delicious!
hanna jiryis
h-jiryis@hotmail.comThis salad is perfect for a light and healthy lunch. I love the combination of farro, roasted rutabaga, and ricotta salata.
Dannie Beats
bdannie24@aol.comI 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
sl-s@gmail.comThis 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
k-rk@yahoo.comI 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
whitney_hallford@gmail.comThis salad was a bit too bland for my taste. I think it needed more herbs or spices in the dressing.
Katelin Khodai
k_katelin44@aol.comI 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
hogalalla13@hotmail.frThis 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
b_b50@hotmail.comI'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
clinton.a22@yahoo.comThis 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