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.
Ingredients
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1 lb Brussels sprouts, halved
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1 tbsp olive oil
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Salt & pepper to taste
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1 cup farro, rinsed
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3 cups water or broth
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½ red onion, thinly sliced
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½ cup dried cranberries (or figs)
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¼ cup toasted almonds or walnuts
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Optional: ½ cup crumbled goat cheese or feta
Maple-Balsamic Dressing
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2 tbsp balsamic vinegar
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1 tsp Dijon mustard
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1 tsp maple syrup
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¼ cup olive oil
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Salt & pepper to taste
Instructions
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Roast Brussels Sprouts: Toss halved sprouts with olive oil, salt, and pepper. Roast at 400°F for 25 mins until crispy and golden.
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Cook Farro: Simmer farro in water or broth until tender (15–30 mins). Drain and let cool slightly.
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Make Dressing: Whisk balsamic, Dijon, and maple. Slowly whisk in olive oil. Season to taste.
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Assemble Salad: In a large bowl, combine farro, roasted sprouts, onion, cranberries, and nuts. Toss with dressing.
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Finish: Top with crumbled cheese if using. Serve warm or room temp.
Notes
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Add roasted sweet potatoes or crispy chickpeas for extra heartiness.
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Use pecans or pistachios instead of almonds.
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Sub farro with quinoa or brown rice for gluten-free.
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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