Warm Roasted Brussels Sprouts & Farro Salad
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. My little secret? I cook farro in vegetable broth or chicken stock to enhance its earthy flavors.
INGREDIENTS
- 1 cup uncooked farro
- 1 lb brussels sprouts, trimmed and halved
- 1/2 cup pecans, chopped
- 1/2 cup pepitas 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 rosemary or thyme
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Place brussels sprouts on a lined baking sheet. Coat with olive oil and 1 tbsp of balsamic vinegar. Sprinkle with salt and pepper.
- Bake for 30 minutes or until slightly charred. After you remove brussels sprouts from the oven, turn down the heat to 250 degrees F.
- Meanwhile, cook the farro according to package instructions. Once farro is completely cooked, drain any remaining liquid, and place on a parchment-lined baking sheet.
- Add the baking sheet with farro to the warm oven. Allow the grain to dry for 5-10 minutes. The goal is to remove more moisture so your salad doesn't get soggy.
- In a large bowl combine farro, pecans, pumpkin seeds, pomegranate seeds, and roasted brussels sprouts.
- In a small bowl combine balsamic vinegar, maple syrup, dijon mustard, thyme, and stir to combine. Add salt and pepper to taste. Drizzle over salad and gently combine.
- Serve warm. Enjoy!
- To make this perfect side dish a complete meal, I paired it with my rosemary, dijon & honey marinated grilled chicken.
