Harvest Farro Salad with Brussels Sprouts, Sweet Potato, and Cranberry Dressing

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

Grain:

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

Active time:

10 minutes

Yield:

4 servings

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

Course:

Salads

Meal:

Lunch

Dietary choice:

Vegetarian

Rating:

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