Roasted Brussels Sprout Farro Salad
Here is one of my favorite fall salads and another easy vegan dish that is perfect to take to share with your friends and family at Thanksgiving or any other holiday coming up. Using Brussels sprouts and cranberries in this dish makes it a great for the Thanksgiving and fall in general. I used to make a different a slightly different version of this salad a lot a couple years back. The inspiration for this version comes from a recipe for a similar dish that I found in one of the Wegmans magazines that have all of the recipes in it using their products, but I never made it exactly like the recipe called for. I believe the original didn’t use a dressing and had goat cheese in it, but that was like four years ago so I really don’t remember.
I used to make the dressing for this dish with one of those Good Seasoning packets that you buy and add oil, vinegar & water to the powder mix. I don’t buy those anymore because, to be honest, I don’t know if they are vegan or not and they probably aren’t great for you either. For this recipe, I made my own version of that dressing and in my opinion it tastes pretty darn similar.
If you have never used farro before you are in for a real treat! I love farro because it is a very hearty grain that I can only describe as being a cross between barley and brown rice. If that doesn’t sound appealing to you I think brown rice would work pretty well in its place. If you do buy farro and it’s your first time try to get pearled or “quick” cooking farro. Trader Joe’s sells a “10-minute” farro, which actually takes closer to 20 minutes, but that’s still considerably better than if you bought whole grain farro, which will take you at least an hour.
For the dressing:
⅓ c. Balsamic vinegar
⅛ c. olive oil
1 Tbsp. maple syrup
¾ tsp. Dijon mustard
1 tsp. Italian seasoning
½ tsp. garlic powder
½ tsp. salt
For the salad:
1 lb. of Brussels sprouts, washed, cleaned of outer leaves and shredded
½ c. farro
⅓ c. chopped almonds
⅓ c. dried cranberries
¼ c. green onion, green parts only, thinly sliced
Mix all the ingredients for the dressing and set aside.
Preheat oven to 375°F. Cover a baking sheet with parchment paper or tin foil and evenly spread Brussels sprout shreds over the sheet. Pour about 1/3-1/2 of the dressing mixture onto the Brussels sprouts and mix until evenly coated. Place in the oven. Cook for about 45 minutes or until browned and almost crispy, tossing the Brussels sprouts occasionally.
While the Brussels sprouts are cooking, cook your farro according to the directions on the package. Once Brussels sprouts and farro are done cooking place them both in a large mixing bowl. Add in your almonds, cranberries, and green onions and mix evenly. Pour on the rest (or as much as you want) of the dressing and toss to coat.
This dish is best served warm, but can be eaten cold as well.
Makes ~4 cups.