Fall Featured salads sides vegan

Roasted Brussels Sprouts Farro Salad

November 29, 2020

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.

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

Ingredients

Scale
  • 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

Instructions

  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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  • Reply
    Bonnie
    September 9, 2022 at 5:00 pm

    Pomegranate seeds don’t really work, maybe dried crabapple. Salad tastes better cold but Brussel sprouts taste better warm. Maybe artichoke hearts or button mushrooms would be a good substitute.

    • Reply
      Bonnie
      September 9, 2022 at 5:02 pm

      That should read cranapple. God bless spell check

  • Reply
    Eileen Derosa
    March 9, 2021 at 11:57 am

    What a pretty salad! It looks delicious and healthy. I can’t wait to try this one! Thanks for the inspiration.

  • Reply
    Carol B.
    February 22, 2020 at 10:57 pm

    Made this recipe to pair with grilled salmon. Absolutely wonderful. Easy to prepare, and tastes fantastic. Was also a total hit with my 10-year old daughter. I made a double batch so I’m looking forward to taking this in my lunches all week.
    It would be even more awesome if you could post nutritional info with your recipes for those of us who are tracking such things.

  • Reply
    Audrey
    November 30, 2019 at 1:05 pm

    Wanted to let you know we brought this as a side dish for our second Thanksgiving this year! It was so flavorful and had so many flavorful textures. Will definitely be making this again!

    • Reply
      Davida Lederle
      December 1, 2019 at 3:00 pm

      So happy to hear that!

  • Reply
    Katherine Rohrs
    November 25, 2017 at 6:31 pm

    This was just excellent, I loved the crunchy pop of the pomegranate seeds, very easy to make. My husband is prediabetic so he was able to eat this. Thank you Healthy Maven. We tried the sweet potato casserole too, just great with the tahini.

  • Reply
    Cassie Autumn Tran
    November 20, 2017 at 11:07 pm

    What a perfect salad! Just had roasted Brussels sprouts for dinner today, and they were absolutely divine! I bet my Brussels sprouts would have been even better with farro and pomegranate seeds like you added in your salad!

  • Reply
    Diane
    November 20, 2017 at 9:55 am

    That looks so beautiful and delicious. I’ve been making lots of your recipes recently and I can’t wait to make this one for my family.

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