Farro Salad With Roasted Rutabaga, Ricotta Salata and Hazelnuts Recipe (2024)

Roasted 2 carrots since the rutabaga was only 1 lb.One cup farro seemed to be enough. At the end, added 1/2 c. corn along with the feta and hazelnuts. Served on arugula with browned slices of chicken brauts for a garnish. Excellent.

Good with Port Roast w fennel etc

Used toasted sesame seeds instead of hazelnuts. For the dressing added lemon juice, less shallot and left out the garlic, used almond oil instead of olive oil. It was REALLY good. I was pleasantly surprised as I'm not usually a big farro fan.

I am not a rutabaga fan - tried it roasted and mashed and in soups. But we got 2 huge rutabagas in the CSA and I decided to give this a try. WOW. I'm glad my roots were over 1.5 lb b/c I ate several handfuls while waiting for the farro to finish. The dressing with the farro, feta and rutabaga is amazing. I used pecans b/c that's what I had and added some chopped dates as suggested below. The acid/salty/sweet mix is perfect. Served over arugula. Will definitely make again!

Good stuff! I roasted carrot and beet along with a rutabaga. Not sure why there is no reference to the dressing made in step 3. I tossed the watercress in the dressing rather than "with a little oil and vinegar". Rereading the directions, perhaps it is intended to be mixed into the farro and vegetables just before "(tasting) and (adding) more salt, pepper, and olive oil if necessary"

This recipe needs more love. It is delicious and healthy and surprises me every time I make it. To make prep time shorter briefly microwave the rutabaga with a small bit of water until nearly tender before roasting.

Incredible recipe, and all the ingredients complement each other. The ricotta salata and the hazelnuts really pull everything together.

Very good. Used toasted slivered almonds instead of hazelnuts. Used kale massaged with a little balsamic vinegar and olive oil instead of arugula.

Used slivered almonds toasted instead of hazelnuts and kale massaged instead of arugula. Used 1/4 teasp garlic powder instead of garlic.

Garlic powder 1/4 teasp instead of garlic clove. Used massaged kale instead arugula. Used toasted slivered almonds instead of hazelnut

Surprisingly good. Was looking for something to make with the rutabagas I’d received in my CSA. Now I will make it a point to buy rutabagas! The toasted hazelnuts make this dish. Do not skip this last step!

I am not a rutabaga fan - tried it roasted and mashed and in soups. But we got 2 huge rutabagas in the CSA and I decided to give this a try. WOW. I'm glad my roots were over 1.5 lb b/c I ate several handfuls while waiting for the farro to finish. The dressing with the farro, feta and rutabaga is amazing. I used pecans b/c that's what I had and added some chopped dates as suggested below. The acid/salty/sweet mix is perfect. Served over arugula. Will definitely make again!

Had to make minor substitutions (red onion for shallot, pecans for hazelnuts) but this is an excellent way to use your CSA rutabaga. Way more than the sum of it's parts. Sweet enough without the addition of dried fruit which some people have suggested.

Next time only 1 cup of farro or wheat berries.Power greens probably would have been ok.Added one diced Medjool date for sweetness.Added fried sage leaves.Good! Nice flavors.

I don’t often leave reviews. This was the most incredibly awesome dish and I would give it six stars. I was sent ricotta salata soaked in lemon rind as part of a gift from friends who live in Staten island. The store is named Eatalo. I followed this recipe to the t but added butternut squash. Nothing else had to be revised. Thank you Melissa Clark! This will be in my entertaining repertoire!

Subbed rutabarga for sweetpotato and it was still delish! Would maybe roast some onions next time too! Such a simple, delicious salad!

I have been making this for several years and we love it as is. I can’t understand why everyone has to mess with these recipes.

Excellent, hearty salad and infinite ways to riff! I added steamed green beans, some thinly sliced portobellos and used a mix of sherry and red wine vinegars, also about a 1/2 tsp of Dijon mustard to the dressing. I'm already thinking about the different fruits and veggies I'll add with the change of seasons. The ricotta salata and hazelnuts added a great punch of flavor and crunch. Use your imagination, it's a terrific base for any grain you have in the house!

Made this as is and ate with some roast chicken. So good but make double the dressing.

We found this recipe while looking for uses for the rutabaga we got from our CSA. I have celiac and must be gluten-free so I subbed quinoa for the farro (cooked in a veggie broth). Also subbed pistachios for the hazelnuts and arugula for the watercress (we did not have any) and added raisins (someone else's suggestion). This was delicious! We would absolutely make this again, and it was a very easy meal to make as we had leftover quinoa and cooked up the rutabaga the night before!