- Set oven to 400°F. Toss Brussels sprouts and sweet potato with olive oil, salt, and pepper, then spread them in an even layer on a parchment-lined baking sheet and roast for about 30 minutes, until golden (tossing once halfway through.)
- While the veggies are roasting, cook farro according to package directions, and drain off any excess liquid.
- To make the dressing, combine all dressing ingredients in a small blender or food processor and mix until smooth.
- Toss dressing with navy beans, roasted vegetables, cooked farro, pecans, dried cranberries, and goat cheese.
Banner Image:
HarvestFarroSaladBrusselsSweetPotatoCranberry_KT.jpg
Ingredients:
Salad:
½ pound Brussels sprouts, halved
1 medium sweet potato, diced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 cup farro
1 can navy beans (or other white bean), rinsed and drained
¼ cup pecans (or walnuts)
¼ cup dried cranberries
3 tablespoons crumbled goat cheese (or blue cheese)
Dressing:
2 tablespoons fresh or frozen cranberries
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ cup olive oil
¼ teaspoon salt
Nutrition:
Calories: 520, Total Fat: 21g, Saturated Fat: 3.5g, Sodium: 420mg, Carbohydrate: 70g, Fiber: 13g, Total Sugar: 13g (Added Sugar: 2g), Protein: 16g
Author:
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Diet:
Vegetarian & Vegan Diet
Dietary choice:
Vegetarian
Description:
We love farro here, but this salad would also work well with other chewy whole grains like sorghum, spelt, wheat berries, barley, or even quinoa.
Serving Size:
1/4 of recipe