At this time of year with sweet treats everywhere you turn, a little bit of balance is what I seem to be craving. This farro salad combines phytonutrient-rich vegetables, whole grains, and healthy fats to create a dish that is perfect to serve at a holiday gathering or have as a delicious weeknight meal. It’s the perfect combination of sweet, savory and tanginess and has a nice variety of textures.
Not familiar with farro? It’s an ancient grain high in fiber and protein, just like quinoa. It has a chewy texture and slightly nutty flavor and works wonderfully in things like salads and soups.
Roasted Brussels sprouts are a staple in our house, but when Kev said, “I could eat this for days,” after tasting this salad, I knew we had a winner!
- ¾ cup uncooked farro, rinsed
- 1 lb. Brussels sprouts, sliced in half
- ½ red onion, sliced into wedges
- 2 Tablespoons olive oil
- 1½ Tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- Pinch of salt and pepper
- 2 teaspoons olive oil
- 2 Tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- ⅓ cup pecans
- ⅓ cup dried cranberries
- Preheat the oven to 400 degrees. In a large bowl combine Brussels sprouts, red onion, 2 Tablespoons olive oil, balsamic vinegar, maple syrup, salt and pepper. Spread onto a baking sheet lined with parchment paper and roast until tender, about 30-40 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add the farro to the pot and simmer for 25 to 30 minutes (covered). Drain and spread on a plate to cool and dry.
- Now make the salad. In a large bowl, combine 2 teaspoons of olive oil, lemon juice, Dijon mustard, and pinches of salt and pepper. Add the farro and toss with dressing. Add the Brussels sprouts, pecans and cranberries. Toss to combine and serve.