Warm Roasted Brussels Sprouts Salad with Farro
A brussels sprouts salad that is full of texture and flavor!
Servings: 2
Ingredients
- 1 pound (454 g) brussels sprouts (thinly slice half then trim and halve the other half and roast, see notes)
- 1 cup (200 g) quick cook farro
- ½ cup (118 ml) Dijon shallot dressing
- ½ cup (60 g) whole, roasted hazelnuts roughly chopped (can be salted or unsalted, whichever you prefer)
- Salt and pepper to taste
Instructions
- While you are waiting for the other brussels sprouts to roast, cook the farro according to the instructions on the package. Quick cook farro (at least with the one I got) should take 10 minutes.1 cup quick cook farro, 1 pound brussels sprouts
- Meanwhile, make your dressing then set aside and chop the hazelnuts.1/2 cup Dijon shallot dressing, 1/2 cup whole, roasted hazelnuts
- When everything is finished roasting and cooking, put everything, including the chopped hazelnuts, into the large bowl with the raw shredded brussels sprouts. The residual heat from the roasted brussels sprouts and farro will essentially cook the shredded brussels sprouts.
- Drizzle dressing on top and toss to coat. Season with salt and pepper, to taste.Salt and pepper
- Immediately serve and enjoy!
Notes
Instructions on how to roast brussels sprouts are here. You don't have to use the garlic powder.
Nutrition
Serving: 1 Serving | Calories: 836 kcal | Carbohydrates: 88 g | Protein: 27 g | Fat: 51 g | Fiber: 17 g | Sugar: 9 g
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