As I make my way across California in my last goodbye to this great state, Emily from TrueFood is here to share a warming Farro and brussels sprouts salad recipe. Take it away Emily!
Roasting brussels sprouts is my favorite way to prepare them. The caramelization brings out their sweet and nutty flavor. Together with crispy leeks, good quality parmesan, and a super lemony vinaigrette this farro salad will absolutely hit the spot. You can make this dish vegan by adding chopped, roasted almonds instead of cheese.
I usually buy about a pound of farro in bulk, it cooks rather quickly and it’s a useful staple to have in your pantry. It’s a great source of fiber and protein, too. You might also want to keep some cooked farro in your fridge, you can easily mix it with a few vegetables for a last minute healthy lunch during the week.
The lemon-thyme vinaigrette is what brings this dish together, prepare it first so the herb has time to release it’s flavors. I often double the recipe so I have extra for weeknight salads.
- 1/4 cup lemon juice (should be about 1 lemon)
- 1/4 cup extra virgin olive oil
- 2 teaspoons fresh thyme (use less if dried), finely chopped
- 1/2 teaspoon finely ground black pepper
- Pinch of salt
Mix all of the ingredients together in a jar with a tight fitting lid. Shake well, until the oil and lemon juice emulsify. Set aside at room temperature until needed for the farro salad. Shake well before using.
Brussels Sprouts Farro Salad
The amount of vegetables will vary depending on their original size, so when it comes time you’ll probably want to mix everything together in a few stages. This way you’ll create the ratio you prefer. I like my salad to be about 50% farro and 50% vegetables… with lots of cheese! (serves 4-6)
- 1 1/2 cups dried farro
- 1 pound brussels sprouts, trimmed and quartered (keep the loose leaves that fall off when trimming, they crisp up nicely when roasted)
- 1 leek, white and green parts, sliced (the very tough dark green parts can be saved for stock or composted)
- 3 tablespoons olive oil
- 1 cup good quality parmesan, coarsely grated or crumbled.
- Salt and pepper
- In a medium saucepan combine the farro with 3 cups of water and bring to a boil. Reduce to a simmer over medium-low heat and cover. Allow the farro to simmer for about 30 minutes, until nearly all the water is evaporated. When it’s al dente to the bite, it’s done. Drain off any remaining water and transfer to a bowl. Season with a pinch or two of salt.
- While the farro is cooking preheat the oven to 400˚F. Toss the leeks and brussels sprouts with olive oil, a few good pinches of salt, and cracked black pepper. Spread the mixture evenly onto a large, rimmed baking sheet. Place on the upper rack of the oven and roast, undisturbed for 10-15 minutes. Stir the mixture and rotate the pan, roast for an additional 5 to 10 minutes. Remove when brussels sprouts are fork tender and lightly browned on the edges. Allow to cool slightly.
- Mix the farro with the roasted vegetables, cheese, and prepared vinaigrette. Enjoy the salad warm, room temperature, or even chilled for lunch.
Have you ever had farro before? What’s your favorite farro recipe?
A huge thank you to Emily for contributing this delicious recipe! Go check out her beautiful blog Truefood where she posts about sustainable, healthy and downright delicious food!