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.

I am, both literally and figuratively a summer baby. Born in August, I live for my days in the hot sun (covered in SPF and wearing a hat) wearing sun dresses and t-shirts.

Though I’m a summer baby, I live for fall foods. Chilis, soups, squash and brussels sprouts… The flavors are by far my favorite! This warm roasted brussels sprouts farro salad combines so many delicious flavors and has become a staple on our Thanksgiving table for the past couple of years. 

Why Make This Recipe:

It’s healthy! – If you want to bring a non-conventional dish to your holiday meal but also don’t want to step on anyone’s toes with your healthified green bean casserole, this warm grain salad is a good compromise. It tastes decadent, but it’s also packed full of healthy, seasonal fall foods.

Uses minimal ingredients – No strange ingredients needed. Other than the pomegranate seeds, which can sometimes be tricky to find, most conventional grocery stores carry all these ingredients.

Can prep in advance – this is especially helpful if you’re making this for a holiday gathering. This brussel sprout farro salad can easily be made in advance in stored in the fridge. In fact I find it gets better the longer it sits.

Ingredients Needed:

• Farro – farro is a grain with a slightly chewy texture that can be found at most grocery stores in the bulk aisle or grain aisle.
• Brussels sprouts – cut off the ends and slice in half for easy roasting.
• Pecans – you can buy pre-chopped or chop them yourself. Love the nutty flavor these add! Walnuts are a great substitute if you need one.
• Pumpkin seeds – sometimes called pepitas.
• Pomegranate seeds – feel free to use pre-seeded pomegranates or seed them yourself.
• Olive oil – I like to use extra virgin olive oil but feel free to use whatever you have.
• Balsamic vinegar – you could also use a different vinegar if you don’t have balsamic.
• Maple syrup – honey can be used but this recipe is considered vegan if you stick to maple syrup.
• Dijon mustard – I love the tanginess that dijon mustard adds.
• Dried thyme – you can also use fresh thyme if you prefer, just double the amount.
• Sea salt and pepper – feel free to adjust to taste preference.

How to Make this Brussel Sprout Farro Salad

STEP 1: ROAST BRUSSEL SPROUTS

Place the brussels sprouts on a lined baking sheet and coat with olive oil and balsamic vinegar. Sprinkle with salt. Bake at 425ºF for 30 minutes or until slightly charred. 

STEP 2: COOK FARRO

While the brussels sprouts are roasting, cook the farro according to package directions.

STEP 3: COMBINE SALAD INGREDIENTS

On the stovetop over medium-high heat, place the pecans and pumpkin seeds in a skillet and cook until slightly browned. Watch them carefully as they can burn easily! In a large bowl, combine farro, pecans, pumpkin seeds, pomegranate seeds and brussels sprouts once they’re done cooking.

STEP 5: DRESS SALAD

In a small bowl, combine the balsamic vinegar, maple syrup and dijon mustard and stir to combine. Pour the dressing onto the salad and toss to combine. Stir in the salt, pepper and dried thyme. Serve warm or cold!

What to Serve with Brussels Sprouts Farro Salad

Honestly we eat this salad on it’s own! It’s delicious and filling on it’s own but also a great addition to a variety of main dishes if you would rather eat as a side. Here are some pairing suggestions:

• Maple Roasted Squash
• Cornbread Stuffing
• Charred Green Beans
• Roasted Maple Dijon Carrots
• Orange Pecan Mashed Sweet Potato Casserole

Whether you’re enjoying this warm salad for a casual weeknight dinner or decide to bust it out for a family holiday, I hope you love it as much as we do!

More Salad Recipes You Might Enjoy:

• Harvest Farro Salad
• Farro Caprese Salad
• Shredded Brussels Sprouts Salad
• Harvest Quinoa Salad
• Fall Butternut Squash Salad

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