Apple and Farro Salad with Roasted Brussels Sprouts
A hearty grain salad of chewy farro, maple-cinnamon roasted brussels sprouts and pecans, tossed with spiralized raw apple and a cider vinegar dressing. It eats well warm or cold and holds up as a make-ahead lunch.
Ingredients
Main
- 1 cup farro
- 2 cup brussels sprouts, trimmed and halved
- 1 tablespoon extra virgin olive oil, for brushing
- salt and pepper, to taste
- 1½ tablespoon maple syrup
- ¼ teaspoon ground cinnamon
- ½ cup pecans, raw
- 1 piece apple, organic; honeycrisp or Gala
- ⅓–½ cup goat cheese, crumbled
For the dressing
- 2 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon honey
- salt and pepper, to taste
Method
- Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
- In a large saucepan, combine the farro with 4 cups of water. Bring to a boil.
- Once boiling, reduce heat to medium-low and let simmer until the liquid is absorbed and the farro is tender, about 30 minutes.
- Meanwhile, place the brussels sprouts on one of the prepared baking sheets, toss with olive oil and season with salt and pepper.
- Cook for 30 minutes or until tender, shaking the pan halfway through.
- While sprouts bake, in a medium bowl, whisk together the maple syrup and cinnamon.
- Add the pecans and toss well to combine.
- Spread the pecans out on the other prepared baking sheet and season with salt.
- Bake for 10 minutes and let cool. Break up roughly.
- Spiralize the apple with Blade D. If the noodles don't break up easily when tossed, chop roughly first.
- Whisk together all of the ingredients for the dressing. Set aside.
- In a large mixing bowl, add the cooked sprouts and farro, apple noodles, half the baked pecans, and half the goat cheese. Pour over the dressing and toss well to combine.
- Serve the farro salad sprinkled with remaining pecans and goat cheese.