When I first stumbled upon this Warm Brussels Sprouts & Farro Salad, I knew it was meant to be a staple in my kitchen. The combination of crispy roasted Brussels sprouts, chewy farro, and creamy goat cheese creates a delightful medley of flavors and textures. Perfect for almost any occasion, whether it’s a cozy weeknight dinner or an impressive dish for a festive gathering, this salad bursts with warmth and comfort. Plus, the sweet and tangy maple-Dijon dressing ties everything together beautifully, elevating simple ingredients into something truly unforgettable.

Why you’ll love this dish

Not only is this salad visually stunning, but it’s also loaded with nutritional benefits. It’s hearty, filling, and yet surprisingly light—making it an excellent choice for any meal. The inclusion of farro provides a robust base, while the Brussels sprouts deliver a satisfying crunch. And who can resist the creaminess of goat cheese combined with the sweet hint of dried cranberries? This dish is everything from contemporary to comforting, perfect for your next weeknight dinner, holiday feast, or brunch with friends.

“This salad is a game changer! The roasted Brussels sprouts add depth and that maple dressing brings it all together. I can’t believe how simple yet impressive it is!” – A happy home cook

The cooking process explained

Bringing together this Warm Brussels Sprouts & Farro Salad is a breeze, making it ideal even for the busiest of cooks. You’ll start by roasting those Brussels sprouts to perfection, allowing their natural sweetness to shine. While they’re baking, you’ll cook the farro until it’s tender but still has a bit of chew, which adds great texture. Combine these two with dried cranberries and a drizzle of the delectable dressing, and top it all off with crumbled goat cheese. It’s a straightforward process that results in vibrant flavors and a satisfying meal.

What you’ll need

To make this salad, gather these items:

• 3 cups Brussels sprouts, trimmed and halved
• 1 cup uncooked farro
• 3 cups water or vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dried cranberries
• 3 oz soft goat cheese, crumbled
• 1/4 cup toasted walnuts or pecans (optional)
• For the dressing:
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• Fresh thyme or parsley for garnish
• Extra cracked black pepper for garnish

If you’re looking for alternatives, quinoa or brown rice can be used instead of farro, and feta cheese makes a nice substitute for goat cheese.