Description
This Roasted Brussels Sprouts Farro Salad is fall in a bowl — hearty, wholesome, and bursting with nutty, earthy flavor. With caramelized Brussels sprouts, chewy farro, and a handful of fresh, seasonal accents, it’s the kind of dish that’s equally perfect as a weeknight side or a holiday table centerpiece.
Ingredients
1 tbsp olive oil
Salt & pepper to taste
1 cup farro, rinsed
3 cups water or broth (for cooking farro)
½ red onion, thinly sliced
½ cup dried cranberries or chopped dried figs
¼ cup toasted almonds or walnuts
Optional: crumbled goat cheese or feta
For the Dressing:
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup
¼ cup olive oil
Salt & pepper to taste
Instructions
Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes until golden and crispy.
Meanwhile, cook farro in water or broth according to package directions (about 25 minutes). Drain and let cool slightly.
Whisk together dressing ingredients until smooth.
In a large bowl, combine cooked farro, roasted Brussels sprouts, red onion, cranberries, and nuts.
Drizzle with dressing, toss gently, and top with cheese if desired. Serve warm or at room temperature.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Calories: 310
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g