Step-by-step instructions
- Preheat the oven to 200°C / 400°F.
- In a bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking tray and roast for 20–25 minutes until tender and slightly caramelized.
- Meanwhile, cook the farro in water or broth following the package instructions, usually about 20–25 minutes, until tender yet chewy. Drain any excess liquid if necessary.
- In a small bowl or jar, whisk together 3 tablespoons of olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and black pepper until the mixture is smooth and well combined.
- In a large bowl, combine the warm farro, roasted Brussels sprouts, and dried cranberries. Drizzle with the maple-Dijon dressing and toss gently to ensure everything is evenly coated.
- Transfer to a serving bowl and crumb goat cheese over the top. Sprinkle with toasted nuts, if using. Finish with fresh herbs for an extra touch.
Best ways to enjoy it
To serve this Warm Brussels Sprouts & Farro Salad, consider adding a sprinkle of pomegranate seeds for a burst of color and sweetness. This dish shines beautifully on its own, but you can pair it with grilled chicken or roasted salmon for a complete meal. A side of crusty bread can also complement this salad nicely, making it a fulfilling and balanced dinner option.
Keeping leftovers fresh
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep the salad fresh and crunchy, store the dressing separately and add it just before serving. If you happen to freeze it, be cautious as the texture of the Brussels sprouts may change upon thawing. It’s best enjoyed fresh, but if you do freeze it, be sure to consume it within a month.
Helpful cooking tips
- Make sure to trim Brussels sprouts evenly to ensure they roast uniformly.
- For added depth of flavor, consider adding a bit of minced garlic to the Brussels sprouts before roasting.
- This salad can be made ahead of time; just wait to add the cheese and nuts until serving to keep everything fresh and crunchy.
Creative twists
Feel adventurous? Try mixing in some roasted sweet potatoes or butternut squash for an autumnal twist. Alternatively, to make this dish vegan, swap out goat cheese with nutritional yeast or a vegan cheese alternative and replace the honey with agave or omit it entirely in the dressing.
FAQ
What is farro and how do I cook it?
Farro is an ancient grain that is nutty in flavor and chewy in texture. Cooking it is simple—just boil it in water or broth for about 20-25 minutes, or until tender but still chewy.
Can I use fresh cranberries instead of dried ones?
While you can certainly use fresh cranberries, they will be much more tart. If you go this route, consider adding a bit more maple syrup to balance the flavors.
How long can I store the leftovers?
You can store the salad in an airtight container in the refrigerator for up to 3 days. Just keep the dressing separate until you’re ready to eat to maintain the sprout’s crunchy texture.
