Arugula, Rutabaga Barley Salad with Hazelnuts

Congratulations to Sarah on winning the giveaway for my 100th post!  Please be in touch with an address for me to mail the cookbook to you.  (random.org did the selecting)  Thanks to those of you who left a message and to the many who visited, but didn't comment.  I can't wait to see what the next 100 posts will bring.  Something tells me it will continue to include lots of salads like this one.  Rutabaga might not be your first choice for a salad topper, but you'd be surprised just how good it is.  Tossed with a little maple syrup the sweetness plays nicely against the peppery arugula.  The second go around I put some salty feta on top.  Although not pictured it was the perfect addition.

Arugula Rutabaga Barley Salad with Hazelnuts

Inspired by St.Louis Today

2 cups  rutabaga, peeled and cut into 3/4-inch pieces
5 tablespoons extra virgin olive oil, more for drizzling
2 Tbsp maple syrup
3/4 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
2 cups barley
2 tablespoons finely chopped shallot
2 Tbsp lemon juice
1/2 cup crumbled feta cheese (optional)
1/2 cup toasted, chopped hazelnuts
2 cups arugula


Preheat oven to 400 degrees.
Toss rutabaga with 2 Tbsp oil, 1/2 tsp  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, about 30 min.  Add the maple syrup and put back in oven for 5 min more.  Remove the rutabaga from the pan add to the large bowl of lemon juice/oil described below.  To the roasting pan add the hazelnuts in.  Put back in oven for 5min more (til nuts are browned).  Remove nuts and reserve.
Bring a large pot of salted water to a boil and add  barley. Cook until tender, about 20min.
In a large bowl, whisk together the shallot, lemon juice and 1/4 tsp salt. Whisk in 3 Tbsp  olive oil and some pepper.
Drain barley well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot).  Serve barley mixture on top of arugula.  Top with hazelnuts and feta.