Apple and Farro Salad with Roasted Brussels Sprouts

vegetarian
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:

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Recipe

Apple and Farro Salad with Roasted Brussels Sprouts

Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 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

Instructions

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

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2 comments

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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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas
...

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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