This hearty Brussels sprout and farro salad is packed with crispy roasted sprouts, hearty farro, sweet cranberries, and crunchy walnuts for a dish that’s perfect for a filling lunch or a cozy side.

Roasted Brussels Sprouts with Farro
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I’ve always been a fan of roasted Brussels sprouts, but this salad has taken my love to a whole new level. This salad is inspired by some of my favorite fall flavors, including nutty grains, tart cranberries, and a simple apple cider dressing. It’s simple to prepare, and the layers of texture make it feel like a dish you’d order at a restaurant. This one’s definitely going into my regular rotation.

Ingredients and Substitutions

  • Brussels sprouts: Roasting brings out their natural sweetness and gives them crispy edges. You can substitute with shredded Brussels sprouts or even broccoli florets if you prefer.
  • Farro: Farro adds a nutty chewiness that works well in grain salads. Quinoa or barley would be good alternatives.
  • Dried cranberries: These add a sweet-tart bite. Chopped dried cherries or raisins can also work.
  • Walnuts: Roasted nuts add crunch. Feel free to use almonds or sunflower seeds if that’s what you have on hand.
  • Feta: A little cheese adds a creamy, tangy finish. You can skip this for a dairy-free version.
  • Olive oil: A good-quality olive oil is key for both roasting and the dressing.
  • Apple cider vinegar: This gives the dressing its signature tang. White wine vinegar or balsamic could work in a pinch.
  • Maple syrup or honey: Both add sweetness to balance the vinegar.
  • Dijon mustard: This adds a little sharpness to the dressing and helps it emulsify.
  • Garlic: I actually prefer garlic powder because it has a milder flavor, but garlic granules or fresh garlic both work well.

Tips and Tricks

  • I recommend serving this salad right away. The Brussels sprouts will lose their crispy texture over time.
  • If you like extra crispy Brussels sprouts, try spreading them out on two pans so they have plenty of space to roast without steaming.
  • The apple cider dressing can be made a day or two ahead and kept in the fridge. Give it a good shake before using.
types of farro

Types of Farro

  • Pearled Farro: This is the most common type of farro — it’s the type that I normally use in this recipe. It’s a bit less nutritious because the bran is removed, but it has the shortest cook time.
  • Semi-pearled farro: As the name suggests, this type of farro has had part of the bran removed. It takes a bit longer to cook than pearled farro, and it has more of a nutty flavor.
  • Whole farro: This type of farro includes the whole wheat bran, which makes it the most nutritious, but it also takes the longest to cook.

Any of these will work in the recipe. If you’re not sure which type of farro you have, check the package and follow the suggested cooking times.

Crispy Brussels Sprouts & Farro Salad
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Roasted Brussels Sprouts with Farro

Crispy Brussels Sprouts and Farro Salad

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 cups 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This hearty Brussels sprouts and farro salad is packed with crispy roasted sprouts, tender farro, sweet cranberries, and salty feta for a dish that’s perfect for a filling lunch or a hearty side.

Ingredients

Units Scale

For the salad

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 cup uncooked farro
  • 1/2 cup dried cranberries
  • 1/4 cup roasted walnuts roughly chopped
  • 1/4 cup crumbled feta cheese

For the dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425 degrees.
  2. Cook the farro according to the package directions.
  3. Toss the Brussels sprouts with one tablespoon olive oil and 1/4 teaspoon salt. Spread on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes, until crispy and browned on the edges.
  4. In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth.
  5. In a large bowl, combine the cooked farro, roasted Brussels sprouts, cranberries, walnuts, and feta.
  6. Drizzle with the dressing and toss to coat. Serve immediately.