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
- Preheat the oven to 425 degrees.
- Cook the farro according to the package directions.
- 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.
- 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.
- In a large bowl, combine the cooked farro, roasted Brussels sprouts, cranberries, walnuts, and feta.
- Drizzle with the dressing and toss to coat. Serve immediately.