Fall in Love with Every Bite

Hey there, kitchen friend! Olivia here, waving from my inevitably flour-dusted countertop. Can you feel it? That crisp snap in the air, the golden light slanting through the trees, the sudden craving for flavors that feel like a warm hug? That’s autumn whispering, and it always sends me straight to my oven and my favorite big wooden salad bowl. Today? We’re making magic happen with a dish that perfectly captures that cozy-yet-vibrant fall energy: my Roasted Brussels Sprouts Farro Salad. Picture this: nutty, chewy farro grains, tangled up with caramelized Brussels sprouts that are crispy on the outside, tender-sweet inside. It’s tossed with pops of tart cranberries, crunchy toasted almonds, a whisper of sharp red onion, and all wrapped up in a luscious maple-balsamic dressing that sings of the season. This isn’t just a salad; it’s a textural party, a flavor fiesta, and the ultimate versatile sidekick. Whether you’re juggling a busy weeknight and need something hearty and fast (hello, sheet pan + one pot wonders!), or you’re dreaming up your holiday table centerpiece that’ll have everyone asking for seconds, this bowl of autumn goodness has your back. No fancy skills required – just good vibes, simple ingredients, and the promise of something truly delicious. Ready to make your kitchen smell incredible? Let’s do this!

From Skeptic to Superfan: My Brussels Sprouts Journey

Confession time: I wasn’t always a Brussels sprouts evangelist. My childhood memories involve suspiciously grey-green, mushy little cabbages lurking sadly on the dinner plate. Yikes! My turning point came embarrassingly late – maybe five years ago? I was hosting a chaotic Friendsgiving. My oven was overflowing, my timeline was crumbling, and I desperately needed a simple, room-temp side that could handle the chaos. Enter: roasted Brussels sprouts. On a whim, I tossed them with farro (a grain I’d been obsessed with), some dried cranberries left over from scone-making, and a quick maple-balsamic whisk. The result? Utter silence around the table, followed by a chorus of “WHAT is *this*?!” and frantic fork-clinking. Gone were the sad, boiled sprouts of yore. These were golden, crispy-edged, deeply savory little flavor bombs. Seeing my veggie-skeptic friends go back for thirds? That was the moment I knew this combo was pure gold. Now, this salad is my autumn anthem, a dish that whispers comfort and shouts flavor, reminding me that sometimes, the best kitchen discoveries come from happy accidents and a little roasted courage.

Gathering Your Autumn Harvest

Here’s what you’ll need to create this fall masterpiece! Don’t stress about exact perfection – cooking is about joy, not rigidity. Use what you love!

• 1 lb Brussels sprouts, trimmed and halved: The star! Look for firm, bright green sprouts. Smaller ones are often sweeter. Chef’s Insight: Don’t discard the loose outer leaves that fall off while trimming – toss them with oil and salt and roast them alongside the halves! They become addictive, crispy little chips.
• 1 tbsp olive oil: For roasting our sprouts to golden perfection. Avocado oil works great too for its high smoke point.
• Salt & pepper to taste: The essential flavor foundation. Be generous!
• 1 cup farro, rinsed: This ancient wheat grain brings a wonderful nutty flavor and satisfying chew. Substitution Tip: No farro? Try pearled barley, freekeh, or even brown rice or quinoa (adjust cooking time accordingly).
• 3 cups water or broth (for cooking farro): Broth (veggie or chicken) adds extra depth. Water is perfectly fine if that’s what you have!
• ½ red onion, thinly sliced: Adds a lovely sharp bite and vibrant color. Chef’s Hack: If raw onion is too strong, soak the slices in cold water for 10 minutes, then drain and pat dry. It mellows the bite beautifully!
• ½ cup dried cranberries or chopped dried figs: Sweet-tart bursts of autumn fruitiness. Figs add a deeper, honeyed note. Substitution Tip: Chopped dried apricots, cherries, or even golden raisins are delicious swaps.
• ¼ cup toasted almonds or walnuts: Essential crunch and nutty richness. Chef’s Insight: Toasting nuts is NON-NEGOTIABLE for maximum flavor! Just a few minutes in a dry pan over medium heat until fragrant. Watch them closely – they burn fast!
• Optional: crumbled goat cheese or feta: For creamy tang and richness. Substitution Tip: Vegan? Skip it or use a good plant-based feta. Prefer blue cheese? Go for it! That tang pairs amazingly with the sprouts.

For the Dressing (The Flavor Glue!):

• 2 tbsp balsamic vinegar: The deep, sweet-tart backbone. Aged balsamic is lovely if you have it.
• 1 tsp Dijon mustard: Adds complexity, tang, and helps emulsify the dressing.
• 1 tsp maple syrup: A touch of natural sweetness to balance the vinegar and complement the roasted sprouts. Honey works too.
• ¼ cup olive oil: Creates the luscious body of the dressing.
• Salt & pepper to taste: Season it well!

Let’s Build Your Flavor Bowl!

Okay, team! Time to transform these gorgeous ingredients into something spectacular. This process is simple, efficient, and oh-so-rewarding.

1. Preheat & Prep Sprouts: Fire up that oven to 400°F (200°C). This high heat is KEY for getting those sprouts beautifully caramelized and crispy, not steamed. While it heats, grab your Brussels sprouts. Trim the woody ends, slice them in half lengthwise, and toss them in a large bowl with the 1 tbsp olive oil, salt, and pepper. Chef’s Hack: Get your hands in there! Massage the oil and seasoning onto every nook and cranny of those sprouts – it makes a huge difference in flavor distribution and crispiness. Spread them out in a single layer on a rimmed baking sheet, cut-side down where possible. This contact with the hot pan is the secret to maximum browning and crispy edges! Why? Laying them flat ensures more surface area gets direct heat, leading to that glorious caramelization we crave.
2. Roast to Perfection: Slide that sheet pan into your preheated oven. Set your timer for 25 minutes. Chef’s Tip: DO NOT PEEK for at least the first 15 minutes! Let that oven work its magic. You want them deeply golden brown, maybe even a little charred on some edges – that’s flavor city! Give the pan a good shake about halfway through to ensure even cooking. They’re ready when tender when pierced with a fork and gloriously caramelized.
3. Cook the Farro: While the sprouts work their magic, rinse your farro well under cold water in a fine-mesh strainer. This removes any dust or starch. Add it to a medium saucepan with the 3 cups of water or broth. Bring it to a boil over high heat, then reduce the heat to low, cover, and let it simmer. Chef’s Insight: Check your package directions! Cooking times vary slightly depending on the type of farro (pearled cooks fastest, about 15-20 mins; semi-pearled or whole takes longer, 25-40 mins). You want it tender but still pleasantly chewy – al dente! Once cooked, drain off any excess liquid (like you would pasta) and let it cool slightly in the colander. Why cool slightly? Hot farro can wilt delicate add-ins like the onion. Warm is perfect!
4. Whisk the Magic Dressing: In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, and maple syrup. Whisk them together until smooth. Now, slowly drizzle in the ¼ cup olive oil while whisking constantly. Chef’s Hack: This emulsifies the dressing, making it creamy and cohesive instead of separating. If using a jar, just pop the lid on and shake vigorously! Taste it – this is YOUR dressing. Need more tang? Add a splash more vinegar. Sweeter? A drizzle more maple syrup. Saltier? You know what to do! Season with salt and pepper to your liking.
5. The Grand Assembly: Grab your largest, prettiest bowl – the one that makes you happy! Add the slightly cooled, drained farro. Now, gently tumble in those glorious roasted Brussels sprouts (including any crispy loose leaves!). Add the thinly sliced red onion, the dried cranberries (or figs), and the toasted almonds (or walnuts). Chef’s Tip: If adding cheese, hold off just for a sec! Pour about ¾ of the dressing over everything. Now, gently toss it all together with clean hands or salad tongs. Why gentle? You want to keep those beautiful roasted sprout halves mostly intact and avoid crushing the nuts. Taste again! Need more dressing? Add the rest. Need more salt or pepper? Go for it.
6. The Finishing Touch: If you’re using cheese, now’s the time! Scatter the crumbled goat cheese or feta generously over the top of the salad. This keeps it looking pretty and prevents it from getting smashed during tossing.

How to Serve Your Autumn Masterpiece

This salad is incredibly versatile! Serve it warm straight from the bowl for ultimate cozy comfort – the farro is plump, the sprouts are still slightly crisp. Or, let it come to room temperature for about 15-20 minutes; the flavors meld beautifully. Pile it high in a beautiful rustic bowl for family-style sharing – it practically begs to be the centerpiece! For a more elegant touch, portion it onto individual plates. Garnish? A final sprinkle of extra toasted nuts or maybe a few fresh pomegranate arils for a festive pop of color and burst of juice. It’s a star alongside roasted chicken or pork chops, a hearty companion to a simple soup, or absolutely perfect as a satisfying vegetarian main course. It’s truly that adaptable!

Make It Your Own! Endless Twists

The beauty of this salad is its adaptability! Play with these ideas:

1. Protein Powerhouse: Turn it into a main! Top with sliced grilled chicken breast, flaked roasted salmon, crispy chickpeas, or even crumbled cooked sausage.
2. Cheese Swap: Trade goat cheese for sharp cheddar crumbles, creamy blue cheese, shaved Parmesan, or skip it for a vegan version (maybe add extra nuts or seeds like pepitas).
3. Fruit & Nut Fiesta: Swap cranberries for chopped apples or pears (add just before serving). Use pecans, hazelnuts, or pistachios instead of almonds/walnuts. Add pomegranate seeds for festive jewels!
4. Herb Garden Fresh: Stir in a handful of chopped fresh herbs just before serving – parsley, thyme, or rosemary work wonders.
5. Sweet Potato Boost: Add 1-2 cups of cubed, roasted sweet potatoes alongside the Brussels sprouts for extra autumnal sweetness and heartiness.

Olivia’s Kitchen Confessions & Tips

This recipe has evolved from that frantic Friendsgiving side into my absolute go-to fall dish. I’ve learned a few things! First, don’t crowd the sprouts on the pan. If they’re piled on top of each other, they steam instead of roast. Use two pans if needed! I’ve also learned the hard way that forgetting the nuts toasting on the stove leads to… well, charcoal. Set a timer! My favorite evolution? Adding those crispy stray sprout leaves. It started accidentally but now it’s mandatory – they’re like little flavor chips! One funny fail: I once tried to rush the farro by cranking the heat. Big mistake. It boiled over spectacularly, creating a starchy volcano on my stovetop. Lesson learned: low and slow wins the race for perfectly chewy grains. The best part? This salad gets better as it sits (within reason), making leftovers a joy, not a chore. Make it, share it, love it – and make it your own!

Your Questions, Answered!

Let’s tackle some common queries to ensure your salad success:

• Q: Can I make this salad ahead of time?
  A: Absolutely, and it’s fantastic for meal prep! Cook the farro and roast the sprouts up to 2 days ahead. Store them separately in airtight containers in the fridge. Slice the onion. Make the dressing and store it separately. Assemble the salad (hold the nuts and cheese) with the dressing up to 4-6 hours before serving. Store covered in the fridge. Add the nuts, cheese, and a final drizzle of dressing just before serving to keep everything crisp and fresh.
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  Roasted Brussels Sprouts Farro Salad

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  • Author: OliviaBennett
  • Total Time: 45 min

  Print Recipe

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  Description

  Golden roasted Brussels sprouts meet nutty farro, tart cranberries, toasted almonds, and a velvety maple-balsamic dressing in this autumn-ready bowl of joy. It’s the kind of salad that’s hearty enough for a main, versatile enough for a side, and special enough to steal the spotlight at any holiday table. Best part? It’s as easy as it is stunning.

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  Ingredients

  Scale 1x2x3x

  • 1 lb Brussels sprouts, halved

  • 1 tbsp olive oil

  • Salt & pepper to taste

  • 1 cup farro, rinsed

  • 3 cups water or broth

  • ½ red onion, thinly sliced

  • ½ cup dried cranberries (or figs)

  • ¼ cup toasted almonds or walnuts

  • Optional: ½ cup crumbled goat cheese or feta

  Maple-Balsamic Dressing

  • 2 tbsp balsamic vinegar

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup

  • ¼ cup olive oil

  • Salt & pepper to taste

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  Instructions

  1. Roast Brussels Sprouts: Toss halved sprouts with olive oil, salt, and pepper. Roast at 400°F for 25 mins until crispy and golden.

  2. Cook Farro: Simmer farro in water or broth until tender (15–30 mins). Drain and let cool slightly.

  3. Make Dressing: Whisk balsamic, Dijon, and maple. Slowly whisk in olive oil. Season to taste.

  4. Assemble Salad: In a large bowl, combine farro, roasted sprouts, onion, cranberries, and nuts. Toss with dressing.

  5. Finish: Top with crumbled cheese if using. Serve warm or room temp.

  Notes

  • Add roasted sweet potatoes or crispy chickpeas for extra heartiness.

  • Use pecans or pistachios instead of almonds.

  • Sub farro with quinoa or brown rice for gluten-free.

  • Garnish with fresh herbs or pomegranate seeds for a festive twist.

  • Prep Time: 15 min
  • Cook Time: 30 min

  Nutrition

  • Calories: 420 cal Per Serving
  • Fat: 24g
  • Carbohydrates: 38g
  • Protein: 10g

• Final Thoughts: Why This Salad is More Than the Sum of Its Parts

  This Roasted Brussels Sprouts Farro Salad isn’t just a dish—it’s a celebration of textures, flavors, and seasonal ingredients. It’s:

  • Versatile (works warm, room temp, or cold).

  • Meal-prep friendly (tastes even better the next day).

  • Crowd-pleasing (even for veggie skeptics).

  Most importantly, it’s a reminder that the best meals come from simple, real ingredients treated with care. So whether you’re making it for a weeknight dinner or a holiday feast, this salad will make you fall in love with every bite.