Roasted Rutabaga and Fennel Salad with Greens and Grains

Recipe adapted from Hugo Rut

The recipe says to use barley but feel free to substitute with whatever grain you have lying around. Like Full Belly wheat berries!


1 cup of dried pearl barley, or other grains
1 medium rutabaga
3 cloves garlic
1 medium fennel
Half a pound (about a half bunch) of winter greens - kale, collards, chard, etc. or half a small cabbage
2 Tablespoons olive oil
2 Tablespoon balsamic vinegar


Combine the barley with 3 cups of water, broth, or combination. Bring to a simmer in a pan over a low heat for around 30 – 45 minutes. 

While the grains are cooking, peel and chop the rutabaga into 1 inch cubes. Place in a roasting pan and coat with olive oil and salt. Crush the garlic and throw the cloves into the pan. Place in a 400 degree oven for around 30 mins until the rutabaga has started to color.

Slice the fennel length-ways and add to the roasting tin amongst the partially cooked rutabaga. Toss the mixture, then place back in the oven for a further 15 mins.

After the 15 minutes add the balsamic to the mixture and toss again. Place back in the oven for final 10 minutes. Then remove the tin from the oven and leave to one side.

Once the barley is cooked, drain and set aside. Slice the winter greens into thin strips. Steam or sauté them until they have barely wilted. *If you time it correctly, you can steam the greens on top of the barley.

Now add the barley and winter greens to the roasting pan with the roasted vegetables. Be sure to mix well so that the barley picks up the salty balsamic reduction in the pan.

Let cool and then serve.