Apple and Farro Salad with Roasted Brussels Sprouts

Apple and Farro Salad with Roasted Brussels Sprouts

Bring all the warm flavors of fall together in this farro salad made with spiralized apples for a hint of sweetness, savory roasted brussels sprouts and a tangy apple cider vinaigrette. 

Apple and Farro Salad with Roasted Brussels Sprouts

Whether you’re still looking for something to complete your Thanksgiving menu or you’re just trying to make something healthy, satiating and comforting, I’ve got you covered today with this easy farro salad.

Apple and Farro Salad with Roasted Brussels Sprouts

We’re breaking out the Inspiralizer to effortlessly thinly slice apples into julienned pieces so that each bite has a little hint of sweetness, instead of a chunky cube that often falls to the bottom of the bowl. I love spiralizing apples for salads and this farro salad is no exception!

Warm roasted Brussels sprouts are savory, sweet, and full of fiber to fill you up. Your tastebuds will love the pillowy and creamy goat cheese in each bite, along with the crunchy pecans. My favorite combo right now is goat cheese, pecans and farro and I’ll be making this salad all fall and winter long.

Apple and Farro Salad with Roasted Brussels Sprouts

It’s meal prep friendly and a great way to use up the remainders of your fall apple picking!

And my #1 tip when cooking grains of any kind: double it up so you have cooked grains for another meal in the future (since grains can be a bit time consuming, we’re less likely to make healthy grain meals because of that cooking time, but if we have a leftover batch, it’s a no brainer!)

Apple and Farro Salad with Roasted Brussels Sprouts

More farro salads to try with those leftover grains:



Serves 3-4 large servings or 4-6 side servings

Apple and Farro Salad with Roasted Brussels Sprouts

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 1 cup farro
  • 2 cups trimmed and halved brussels sprouts
  • extra virgin olive oil, to brush
  • salt and pepper
  • 1.5 tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup raw pecans
  • 1 organic apple (I love honeycrisp or Gala here for sweetness)
  • 1/3-1/2 cup crumbled goat cheese
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • salt and pepper, to taste


  1. Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
  2. In a large saucepan, combine the farro with 4 cups of water. Bring to a boil.
  3. Once boiling, reduce heat to medium-low and let simmer until the liquid is absorbed and the farro is tender, about 30 minutes.
  4. Meanwhile, place the brussels sprouts on one of the prepared baking sheets, toss with olive oil and season with salt and pepper.
  5. Cook for 30 minutes or until tender, shaking the pan halfway through.
  6. While sprouts bake, in a medium bowl, whisk together the maple syrup and cinnamon.
  7. Add the pecans and toss well to combine.
  8. Spread the pecans out on the other prepared baking sheet and season with salt.
  9. Bake for 10 minutes and let cool. Break up roughly.
  10. Spiralize the apple with Blade D. If the noodles don’t break up easily when tossed, chop roughly first.
  11. Whisk together all of the ingredients for the dressing. Set aside.
  12. 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.
  13. Serve the farro salad sprinkled with remaining pecans and goat cheese.

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Kelsey says:
This recipe is amazing! Between teaching virtually and finish my masters, this dish has become a go-to for me. It is quick and delicious, plus I know even on my busiest days I’m eating healthy! Thank you for sharing such wonderful recipes!
Meaghan says:
Ok, Kelsey, FIRST OFF - congratulations! What a MASSIVE accomplishment - and during a pandemic - you're our hero! We're so glad we could keep you fueled to tackle that task. We're going to keep doing our best to bring you these kinds of meals. Let us know if you ever have any requests!

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beets. some people love 'em. some people think they taste like dirt. 😝 if you're a lover, you'll seriously love this MELTED GRUYERE & BEET sandwich with a brussels sprouts and apple slaw (tossed in a simple, tangy and sweet apple cider dressing.) 🍎🍞⁣

'tis the season for root veggies and I'm here for it. 👏🏼 are you? yucky or yummy? 👍🏼👎🏼⁣

#beetsandwich #beets #sandwichesofinstagram #vegetariansandwich #vegetarianlunch #sourdough #healthysandwich #veggiesandwich #feedfeed #huffposttaste #todayfood #eeeeeats #wholeeats #wholefoodie #eatingwelleats

whenever I hit a breakfast rut, I always make potato hashes. 🥔🍳 they're easy to make, keep you full until lunch, and I usually have all of the ingredients on hand: potatoes, garlic, a can of beans, eggs, and some sort of vegetable (here, I used brussels sprouts - but you could use bell peppers, finely chopped broccoli, etc!) what do you make when you're in a breakfast rut? 🤔⁣

serves 3-4⁣

1 tablespoon extra virgin olive oil⁣
1 russet potato, small cubed⁣
salt and pepper⁣
1 large garlic clove, minced⁣
12 ounces shredded Brussels sprouts⁣
1 (15oz) can cannellini beans, drained and rinsed⁣
¼ teaspoon smoked paprika⁣
1/8 teaspoon chili powder⁣
vegetable broth, as needed (or water, if you don’t have broth on hand)⁣
4 eggs for frying (if desired)⁣

Heat the olive oil in a large skillet over medium heat. Once heated, add the potatoes, season with salt and pepper, and let cook until almost fork tender, about 5 minutes. Add the garlic, Brussels sprouts and white beans, stir together, and season with smoked paprika, chili powder, salt, and pepper. Cook, stirring often, until sprouts are browned and potatoes are completely fork tender, about 10 more minutes, adding vegetable broth by the tablespoon as the vegetables dry out and potentially stick to the bottom of the pan.⁣

Meanwhile, fry four eggs in a large skillet or in batches. Divide the hash onto plates and top with the fried eggs. Serve with extra cracked pepper.⁣

#easybreakfastideas #breakfastideas #glutenfreebreakfast #healthybreakfastideas #healthybreakfast

taking a break from thanksgiving and christmas photos of my fam 😉 to share a new recipe on the blog that’s comforting, healthy and exactly what you need this week 👍🏼 VEGAN CREAMY POTATO AND KALE SOUP 🥣 packed with protein, flavor and easy to make (one pot!) grab the recipe on the blog now!! #vegansoup #easyrecipe #healthyrecipeideas #quickandeasymeals ...