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Roasted Brussels Sprouts Farro Salad


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Roasted Brussels Sprouts Farro Salad

https://www.thehealthymaven.com/roasted-brussels-sprouts-farro-salad/

A healthy recipe for fall, this Roasted Brussels Sprouts Farro Salad makes the perfect weeknight side dish or main or holiday standout dish. Simple ingredients but full of natural flavors the whole family will enjoy.

A healthy recipe for fall, this Roasted Brussels Sprouts Farro Salad makes the perfect weeknight side dish or main or Thanksgiving standout dish.

I am, both literally and figuratively a summer baby. Born in August, I live for my days in the hot sun (covered in SPF and wearing a hat) wearing sun dresses and t-shirts.

Though I’m a summer baby, I live for fall foods. Chilis, soups, squash and brussels sprouts… The flavors are by far my favorite! This warm roasted brussels sprouts farro salad combines so many delicious flavors and has become a staple on our Thanksgiving table for the past couple of years. 

If you want to bring a non-conventional dish to your holiday meal but also don’t want to step on anyone’s toes with your healthified green bean casserole, this warm salad is a good compromise. It tastes decadent, but it’s also packed full of healthy, seasonal fall foods. We’re also pretty limited in our kitchen resources at the moment but can easily pull together this farro salad so it’s been on repeat here until our stuff arrives from California! Figured I’d re-share with you if you’re looking for a little inspiration:

Roasted Brussels Sprouts Farro Salad Ingredients:

  • Farro
  • Brussels sprouts
  • Pecans
  • Pumpkin seeds
  • Pomegranate seeds
  • Olive oil
  • Balsamic vinegar
  • Maple syrup
  • Dijon mustard
  • Dried thyme
  • Sea salt and pepper

A healthy recipe for fall, this Roasted Brussels Sprouts Farro Salad makes the perfect weeknight side dish or main or Thanksgiving standout dish.

What is Farro?

A highly underrated grain in my opinion, farro is a whole grain packed with nutrients. It has a mild nutty flavor with a slightly chewy texture. It holds up really well in soups and casseroles. It’s prepared similarly to quinoa or rice and can be used in similar recipes as well. 

How to Make this Farro Salad

STEP 1: Place the brussels sprouts on a lined baking sheet and coat with olive oil and balsamic vinegar. Sprinkle with salt. Bake at 425ºF for 30 minutes or until slightly charred. 

STEP 2: While the brussels sprouts are roasting, cook the farro according to package directions.

STEP 3: On the stovetop over medium-high heat, place the pecans and pumpkin seeds in a skillet and cook until slightly browned. Watch them carefully as they can burn easily!

STEP 4: In a large bowl, combine farro, pecans, pumpkin seeds, pomegranate seeds and brussels sprouts once they’re done cooking.

STEP 5: In a small bowl, combine the balsamic vinegar, maple syrup and dijon mustard and stir to combine. Pour the dressing onto the salad and stir in the salt, pepper and dried thyme. Serve warm or cold!

A healthy recipe for fall, this Roasted Brussels Sprouts Farro Salad makes the perfect weeknight side dish or main or Thanksgiving standout dish.

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What to Serve with Brussels Sprouts Salad

Honestly we eat this salad on it’s own! It’s delicious and filling on it’s own but also a great addition to a variety of main dishes if you would rather eat as a side. Here are some pairing suggestions:

Whether you’re enjoying this warm salad for a casual weeknight dinner or decide to bust it out for a family holiday, I hope you love it as much as we do!

Print

Roasted Brussels Sprouts Farro Salad

A healthy recipe for fall, this Roasted Brussels Sprouts Farro Salad makes the perfect weeknight side dish or main or holiday standout dish. Simple ingredients but full of natural flavors the whole family will enjoy.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Roast
  • Diet: Vegan


Scale

Ingredients

  • 1 cup uncooked farro
  • 1 lb brussels sprouts, trimmed +halved
  • 1/2 cup pecans, chopped
  • 1/2 cup pumpkin seeds
  • 1 cup pomegranate seeds
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar, divided
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 tsp sea salt
  • black pepper, to taste
  • 1 tsp dried thyme
  1. Preheat oven to 425 degrees F.
  2. Place brussels sprouts on a lined baking sheet and coat with olive oil and 1 tbsp of balsamic vinegar. Sprinkle with salt.
  3. Bake for 30 minutes or until slightly charred.
  4. Meanwhile, cook the farro according to package instructions (generally 1:2 ratio).
  5. On the stovetop over medium-high heat, place pecans and pumpkin seeds in a skillet and cook until slightly browned. Watch carefully as they burn easily.
  6. In a large bowl combine farro, pecans, pumpkin seeds, pomegranate seeds and brussels sprouts (once they’re done cooking).
  7. In a small bowl combine balsamic vinegar, maple syrup and dijon mustard and stir to combine.
  8. Top dressing onto salad and stir in salt, pepper and dried thyme.
  9. Serve warm or cold, depending on preference.

Keywords: farro salad, salad, brussels sprout salad, roasted brussels sprouts and farro

 

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