Farro Salad With Seared Brussels Sprouts
A hearty grain salad that pairs nutty farro with caramelized, seared brussels sprouts, tart cranberries and crunchy walnuts. Finished with shaved parmesan and a bright lemon dressing, it's a satisfying, fiber-rich dish that works as a light lunch or a side.
Preparation
1
Cook the farro in salted boiling water according to package directions, about 20-25 minutes, until tender. Drain and let cool slightly.
2
Trim the brussels sprouts and cut them in half through the stem.
3
Heat half of the olive oil in a large skillet over medium-high heat. Add the brussels sprouts cut side down and sear without moving them for 4-5 minutes, until deeply browned.
4
Add the minced garlic and cook for another minute, stirring, until fragrant.
5
In a large bowl, combine the cooked farro, seared brussels sprouts, dried cranberries and walnuts.
6
Whisk together the lemon juice, remaining olive oil, salt and pepper, then drizzle over the salad and toss to combine.
7
Top with grated parmesan and serve warm or at room temperature.
Nutrational Values per serving
206
kcal
7g
protein
27g
carbs
9g
fat