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overhead view of a warm brussels sprouts salad on a large white serving dish.
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5 stars (1 ratings)

Warm Brussels Sprouts Salad

This Warm Brussels Sprouts Salad with Farro and Maple Dijon Dressing will quickly become your new favorite fall or winter side dish. It’s jam-packed with a world of textures and cozy seasonal flavors you’ll love! Easy to make ahead of time.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Servings: 6 servings
Calories: 302kcal
Author: Nora Taylor

Ingredients

  • 1 cup farro
  • 16 ounces brussels sprouts
  • spray olive oil or a few tbs olive oil
  • 1/2 teaspoon salt
  • few shakes ground black pepper
  • 1/2 cup chopped pistachios or hazelnuts, walnuts, almonds
  • 1 medium honeycrisp apple diced
  • 1/4 cup dried cranberries

Lemon Maple Dijon Dressing

  • 2 tablespoons olive oil
  • 1/3 cup fresh lemon juice
  • 2 teaspoons dijon mustard
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon salt
US Customary - Metric

Instructions

  • Cook farro - Bring about 3 cups of salted water to a boil, then add the farro and simmer for around 15 minutes until tender, but still chewy. Drain excess water for a few minutes and set aside.
  • Roast brussels sprouts - Preheat oven to 400 degrees F. Spray a large rimmed baking sheet with oil or line with parchment paper. Trim the bottom of the brussels sprouts, then slice in half.  Place each sprout cut side down on the prepared pan (this will help them stay tender as they roast). Spray lightly with oil, then sprinkle with salt and black pepper. Roast in the oven for 20-25 minutes, or until golden brown on the cut side. Remove from the oven and set aside.
  • Make the dressing - In a small-medium bowl, add all dressing ingredients and whisk until well-combined. Or shake in a mason jar with a lid.
  • Toss salad and dressing - In a large bowl, add the cooked farro, roasted brussels sprouts, chopped pistachios, diced apple and dried cranberries. Pour the dressing over the salad and toss to combine. Serve warm or chilled, if desired.

Notes

  1. You can substitute quinoa or another grain for the farro.
  2. May leave out the oil in the dressing if desired.

Nutrition

Serving: 1of 6 servings | Calories: 302kcal | Carbohydrates: 49g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 332mg | Potassium: 559mg | Fiber: 10g | Sugar: 14g | Vitamin A: 638IU | Vitamin C: 71mg | Calcium: 64mg | Iron: 2mg