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Apple and Farro Salad with Roasted Brussels Sprouts

Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 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


  • 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.