Farro Salad With Roasted Rutabaga, Ricotta Salata and Hazelnuts

• 1 1/2 pounds rutabaga, peeled and cut into 3/4-inch piecesrutabaga
• 5 tablespoons extra virgin olive oil, more for drizzlingextra-virgin-olive-oil
• 1 tablespoon maple syrupmaple-syrup
• 3/4 teaspoon kosher salt, more to taste
• Freshly ground black pepper to tastepepper
• 1 1/2 cups farrofarro
• 2 tablespoons finely chopped shallotshallot
• 2 teaspoons red wine vinegar, more for drizzlingred-wine-vinegar
• 1 fat garlic clove, mincedclove
• 1/2 cup crumbled ricotta salata or feta cheese
• 1/2 cup toasted, chopped hazelnuts
• 2 bunches watercress or arugula, cleaned and trimmedarugula

1. 01Preheat 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.
2. 02Meanwhile, 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.
3. 03In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
4. 04Drain 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.
5. 05In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.

Calories

307 kcal

Protein

9 g

Fat

17 g

Saturated fat

3 g

Carbs

35 g

Fiber

7 g

Sugar

8 g

Sodium

308 mg

Cholesterol

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