Name: Farro Salad with Roasted Rutabaga, Goat Cheese, and Hazelnuts
Yield: Serves 6 to 8
Ingredients: 4 cups/100 g lightly packed baby arugula; ½ cup/55 g hazelnuts, toasted and chopped (see Cook’s Note); 4 oz/115 g fresh goat cheese, crumbled; 1 tbsp. maple syrup; 2 tsp. red wine vinegar, plus more for drizzling; ¼ tsp. granulated sugar; 2 tbsp. minced shallot; 1½ cups/275 g farro (see headnote); Freshly ground pepper; 1 large garlic clove, minced; 7 tbsp/105 ml. extra-virgin olive oil; 1½ lb/680 g rutabagas, ends trimmed, peeled, and cut into ¾-in/2-cm pieces; Kosher or sea salt

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Before I ever had the idea for this cookbook, I read and immediately clipped a recipe for rutabagas that appeared in “A Good Appetite,” Melissa Clark’s New York Times column. The rutabaga was a root vegetable that I had tried once or twice but didn’t really know—just like her—until now! This recipe is adapted from her inspired autumnal salad that combines maple-roasted rutabagas with farro, shallots, crumbled ricotta salata, and toasted hazelnuts.