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.
- 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
- Preheat oven to 425 degrees F.
- Place brussels sprouts on a lined baking sheet and coat with olive oil and 1 tbsp of balsamic vinegar. Sprinkle with salt.
- Bake for 30 minutes or until slightly charred.
- Meanwhile, cook the farro according to package instructions (generally 1:2 ratio).
- 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.
- In a large bowl combine farro, pecans, pumpkin seeds, pomegranate seeds and brussels sprouts (once they’re done cooking).
- In a small bowl combine balsamic vinegar, maple syrup and dijon mustard and stir to combine.
- Top dressing onto salad and stir in salt, pepper and dried thyme.
- Serve warm or cold, depending on preference.