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Toasted Farro Salad with Roasted Leeks and Root Vegetables


  • 2 leeks
  • 2 medium turnips, trimmed, peeled, and sliced into 1/2 inch-thick half moons
  • 1 large rutabaga, trimmed, peeled, and sliced into 1/2 inch-thick half moons
  • 1/4 cup extra-virgin olive oil, divided
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 3/4 cup dry farro
  • Zest of 1 lemon plus 2 Tbsp juice
  • 1/4 cup minced parsley, divided
  • 2 Tbsp minced dill, divided
  • 1/4 cup crumbled farmer's cheese or feta


Preheat the oven to 400° F. Move oven shelf to the top third of the oven. For easy cleanup, line one large and one small baking sheet with parchment.

Trim dark green section from the leeks, and halve lengthwise. Immerse leeks in water and shake out any sand and excess water. Trim roots, and cut each half into 3-inch segments. In a medium-sized bowl, toss leeks with 2 Tbsp olive oil, sea salt, and pepper. Spread leeks out on small baking sheet.

In same bowl used for leeks, toss turnip and rutabaga half moons with 1 Tbsp olive oil, sea salt, and black pepper. Spread out on large baking sheet.

Slide both baking sheets into the oven and roast for 20 minutes. Use a spatula to flip the turnips and rutabagas. Leeks should roast for 20 to 25 minutes, or until quite soft with browned edges. Roast the turnips and rutabagas until edges are nicely browned, 30 to 35 minutes total.

Meanwhile, cook farro. Set large pot of salted water over high heat to boil. Set large skillet over medium-high heat, add dry farro, and, shaking the pan frequently, toast just until farro browns slightly and is fragrant, about 2 minutes. Add farro to salted water and simmer for 20 minutes, or until farro still has a little bite. Drain, toss with 2 Tbsp lemon juice and 3 Tbsp minced parsley, and set aside.

Toss farmer's cheese with 2 Tbsp olive oil, lemon zest, sea salt, pepper, and Tbsp each minced parsley and dill.

To plate salad, toss farro with roasted turnips and rutabagas. Top with roasted leeks, crumbled farmers cheese, and remaining dill and parsley, and toss gently.

Submitted by Kaitlin M. (customer)

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