October 24, 2023

Roasted Brussels Sprouts Farro Salad

This Roasted Brussels Sprouts and Farro Salad isn't just a treat for your taste buds; it's a nod to eating well without compromising on flavor. The roasted Brussels sprouts steal the show, turning into little bites of caramelized, crispy, nutty goodness. 
To keep things easy, you can cook the farro in advance or even batch cook for quick, hassle-free additions to your meals throughout the week. Farro, the wholesome ancient grain, brings a chewy, satisfying twist to the salad while delivering a good dose of fiber and nutrients. The vinaigrette is the secret that ties everything together, with just the right blend of tanginess and sweetness. 

Customization is where the fun begins. You can add a protein, experiment with different veggies, or make it vegan-friendly. It's a versatile choice for all kinds of dietary preferences.
In every bite of this salad, loaded with vitamins, antioxidants, and fiber, you'll taste the essence of autumn's harvest. It's a delicious reminder that good food can be good for you.

Ingredients

 1 lb Brussels sprouts, trimmed and halved lengthwise
 2 tbsp extra virgin olive oil
 ½ tsp flaky sea salt
  cup raw walnuts, coarsely chopped
 ¼ small red onion, thinly sliced
 2 medium size romaine lettuce heads, chopped (mixed greens or baby kale may be substituted)
 1 ½ cups cooked farro (or other grain of choice)
 ½ cup crumbled feta cheese
 ¼ cup dried cherries or cranberries
Vinaigrette dressing
 5 tbsp apple cider vinegar
 2 tbsp maple syrup
 1 tsp dijon mustard
 3 tbsp extra virgin olive oil
 freshly ground pepper and flaky salt

Directions

1

Preheat the oven to 400°. Trim the ends of the Brussels sprouts and remove any outer yellow leaves. Toss them in a bowl with olive oil, salt, and pepper. Spread them on a sheet pan and roast for 35 - 40 minutes, making sure to mix them in the pan occasionally while cooking to evenly cook. With 5 minutes remaining to cook, add 1/3 cup of coarsely chopped raw walnuts and mix well. Continue roasting until the Brussels sprouts turn deep golden brown and get charred in spots, and the walnuts become golden brown. Remove from the oven and let cool slightly.

2

While the Brussels sprouts are cooking, assemble the vinaigrette.
Add the apple cider vinegar, maple syrup and dijon mustard to a small bowl. Whisk together, then slowly stream in the olive oil while whisking. Add a pinch of flaky salt and ground pepper. Set aside while you prepare the salad.

3

Transfer Brussels sprouts and walnuts to a large salad bowl. Add the red onion, romaine lettuce (or mixed greens or baby kale), cooked farro, crumbled feta, and dried cherries or cranberries. Drizzle dressing over salad, to taste, and toss to coat.

Roasted Brussels Sprouts Farro Salad

Roasted Brussels Sprouts Farro Salad

Category, , , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients

 1 lb Brussels sprouts, trimmed and halved lengthwise
 2 tbsp extra virgin olive oil
 ½ tsp flaky sea salt
  cup raw walnuts, coarsely chopped
 ¼ small red onion, thinly sliced
 2 medium size romaine lettuce heads, chopped (mixed greens or baby kale may be substituted)
 1 ½ cups cooked farro (or other grain of choice)
 ½ cup crumbled feta cheese
 ¼ cup dried cherries or cranberries
Vinaigrette dressing
 5 tbsp apple cider vinegar
 2 tbsp maple syrup
 1 tsp dijon mustard
 3 tbsp extra virgin olive oil
 freshly ground pepper and flaky salt

Steps

1

Preheat the oven to 400°. Trim the ends of the Brussels sprouts and remove any outer yellow leaves. Toss them in a bowl with olive oil, salt, and pepper. Spread them on a sheet pan and roast for 35 - 40 minutes, making sure to mix them in the pan occasionally while cooking to evenly cook. With 5 minutes remaining to cook, add 1/3 cup of coarsely chopped raw walnuts and mix well. Continue roasting until the Brussels sprouts turn deep golden brown and get charred in spots, and the walnuts become golden brown. Remove from the oven and let cool slightly.

2

While the Brussels sprouts are cooking, assemble the vinaigrette.
Add the apple cider vinegar, maple syrup and dijon mustard to a small bowl. Whisk together, then slowly stream in the olive oil while whisking. Add a pinch of flaky salt and ground pepper. Set aside while you prepare the salad.

3

Transfer Brussels sprouts and walnuts to a large salad bowl. Add the red onion, romaine lettuce (or mixed greens or baby kale), cooked farro, crumbled feta, and dried cherries or cranberries. Drizzle dressing over salad, to taste, and toss to coat.

Like what you had?

Share this post!

Tag @plate.43

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Still hungry?

Recent Recipes

Mango Shake

Mango Shake

Mango ShakeIngredients2 cups fresh or frozen mango chunks 1 banana ½ cup unsweetened almond milk ¾ cup unsweetened Greek yogurt ½ cup ice½ tsp good quality vanilla extract DirectionsAdd all ingredients to a high-powered blender and blend until...

Summer Strawberry Salad

Summer Strawberry Salad

Summer Strawberry SaladIngredients8 oz strawberries, hulled and quartered 5 oz arugula 5 oz spinach ⅓ cup silvered almonds, toasted 1 avocado, chopped 3 oz goat cheese, crumbled 1 cup quinoa, prepared to package directions (may also use farro or another whole...

Melon and Mozzarella Salad

Melon and Mozzarella Salad

Melon and Mozzarella SaladIngredients1 cantaloupe, halved and de-seeded 8 oz medium-sized (Ciliegine) Mozzarella balls 3 oz arugula 4 basil leaves4 mint leavesDressing 3 tbsp extra virgin olive oil 1 tbsp champagne vinegar (white wine vinegar can be substituted)...