Indulge in a truly satisfying culinary experience with this vibrant and nourishing Brussels Sprouts and Farro Salad. More than just a side dish, this recipe transforms humble ingredients into a spectacular meal, bursting with an array of textures and a harmonious blend of sweet, savory, and tangy notes. Featuring tender yet crisp shaved Brussels sprouts, hearty farro, fresh arugula, crunchy toasted hazelnuts, sweet dried cranberries, juicy pomegranate arils, crisp chopped apples, and creamy goat cheese, all brought together by a delightful cinnamon-spiced honey mustard vinaigrette, this salad is destined to become a staple in your kitchen, particularly during the cooler months.
This inspired recipe is a revitalized classic, born from a beloved archived shaved Brussels sprouts salad that has stood the test of time for over a decade. Recognizing its enduring appeal, we’ve taken this timeless favorite and elevated it to new heights, enriching it with even more layers of flavor and captivating mix-ins. The result is a salad that confidently stands on its own as a fulfilling main course, yet remains perfectly suited as an elegant and robust side dish for any gathering.
The foundation of this exquisite salad lies in its thoughtful balance. The ancient grain farro introduces a delightful chewiness and a substantial heartiness, transforming the salad into a truly satisfying meal. Complementing this are the baby arugula and lightly sautéed Brussels sprouts, offering a burst of freshness and a gratifying crunch that awakens the palate. Seasonal stars like crisp apples, tart dried cranberries, and vibrant pomegranate arils contribute a welcome sweetness and a festive flair, making this salad particularly appealing for autumn and winter feasts. When drizzled with our signature cinnamon-spiced honey mustard vinaigrette, adorned with creamy goat cheese, and sprinkled with perfectly toasted hazelnuts, every bite is an adventure. This harmonious combination makes it an absolute must-make for the fall season and beyond, promising a dish that is as comforting as it is invigorating.
Table of Contents
- Why This Salad is a Must-Try
- Essential Ingredients for Your Brussels Sprouts & Farro Salad
- Customize Your Creation: Make It Your Own
- Step-by-Step Guide: How to Make This Brussels Sprouts & Farro Salad
- Make-Ahead Tips for Effortless Entertaining
- More Delicious Salad Recipes
- Get the Full Recipe
Why This Salad is a Must-Try
Beyond its incredible taste, this Brussels Sprouts and Farro Salad offers a plethora of reasons to earn a permanent spot in your recipe rotation. It’s a powerhouse of nutrition, packed with fiber from the farro and Brussels sprouts, vitamins from the fresh produce, and healthy fats from the hazelnuts and olive oil. The combination of textures – from the al dente farro and crisp Brussels sprouts to the creamy goat cheese and crunchy nuts – creates an engaging culinary experience with every forkful. Its versatility means it can adapt to various dietary needs and preferences, easily becoming vegan by omitting the cheese or high-protein with added chicken. Furthermore, its vibrant colors make it a show-stopping dish, perfect for holiday tables, potlucks, or a refreshing weeknight dinner. It’s truly a salad that satisfies both the body and the soul, proving that healthy eating can be utterly delicious and exciting.
Essential Ingredients for Your Brussels Sprouts & Farro Salad
Crafting this remarkable salad begins with selecting the finest ingredients, each playing a crucial role in its overall flavor and texture profile. Here’s a detailed look at what you’ll need:
- Farro: This ancient grain is the backbone of our hearty salad, offering a chewy texture and a nutty flavor that beautifully complements the other components. It’s also an excellent source of fiber and protein, making the salad more substantial.
- Shaved Brussels Sprouts: The star of the show! Shaving them thin is key to achieving that perfect crisp-tender bite when sautéed. You can effortlessly do this using a food processor with a slicing disc for speed and uniformity, or with a sharp chef’s knife for a more rustic approach.
- Baby Arugula: Its peppery, slightly bitter notes provide a refreshing contrast to the richness of the other ingredients. Arugula adds a vibrant green color and a delicate crunch.
- Hazelnuts: Toasted hazelnuts introduce a delightful crunch and a buttery, earthy flavor that elevates the salad. If hazelnuts aren’t available, pecans or walnuts make excellent alternatives, each contributing their unique nutty profile.
- Dried Cranberries or Pomegranate Arils: These add a burst of sweet-tart flavor and a chewy or juicy texture. Using both can create an even more complex and visually appealing salad, perfect for adding seasonal vibrancy.
- Goat Cheese or Feta Cheese: Crumbled goat cheese lends a creamy, tangy element that binds the flavors together. For those who prefer a sharper, saltier kick, crumbled feta cheese is a fantastic substitute.
- Apple: A crisp, sweet, and slightly tart apple adds a refreshing crunch and a natural sweetness. Honeycrisp apples are particularly recommended for their superb texture and balanced flavor, but Fuji or Gala apples also work wonderfully.
- For the Vinaigrette: This homemade dressing is the secret weapon, tying all the diverse flavors into a cohesive, irresistible whole. You’ll need:
- Olive Oil: A good quality extra virgin olive oil provides the base and a fruity richness.
- Red Wine Vinegar: Or apple cider vinegar, for that essential tanginess.
- Dijon Mustard: Adds a subtle spice and helps emulsify the dressing.
- Honey: For a touch of natural sweetness that balances the acidity.
- Salt and Pepper: Essential seasonings to enhance all the flavors.
- Cinnamon and Ground Cloves: These warm spices are what make this vinaigrette truly special, infusing it with an inviting aroma and a hint of autumnal warmth.
Customize Your Creation: Make It Your Own
One of the most appealing aspects of this Brussels Sprouts and Farro Salad is its incredible adaptability. This recipe serves as a canvas, inviting you to experiment and personalize it to suit your palate, the season, or any special occasion. Don’t hesitate to swap ingredients to match what you have on hand or what you love most!
Protein Power-Up: To transform this hearty side into a full meal, consider adding a protein. Grilled chicken is an excellent choice; for an extra layer of flavor, try using a portion of the vinaigrette as a quick marinade before grilling. If you’re looking for convenience, shredded store-bought rotisserie chicken is a fantastic, time-saving option. Other proteins like pan-seared salmon, crispy tofu, or even hard-boiled eggs could also complement the salad beautifully.
Nutty Variations: While hazelnuts offer a distinct flavor, feel free to explore other nuts like toasted pecans for a sweeter note, walnuts for a more earthy profile, or even sliced almonds for a lighter crunch.
Fruitful Additions: Beyond cranberries and pomegranate, dried cherries or chopped dried figs can add a different kind of sweetness and chewiness. In the summer, fresh berries could offer a delightful twist, or thinly sliced pears in the fall.
Cheese Please: If goat cheese or feta isn’t your preference, try crumbled blue cheese for a bolder flavor, shaved Parmesan for a salty umami, or even small cubes of a mild cheddar for a more familiar taste.
Vegetable Boost: While the Brussels sprouts are central, you could introduce other roasted or raw vegetables. Thinly sliced red onion or radishes could add a sharp bite, while roasted sweet potatoes or butternut squash would enhance the autumnal theme and add more body. Fresh herbs like parsley or mint can also brighten the flavor profile.
Grain Alternatives: If farro isn’t available, other grains like quinoa, bulgur, or even brown rice could be used, though they will slightly alter the texture and cooking time. Each grain brings its own unique character to the salad.
The beauty of this recipe lies in its flexibility, allowing you to continually discover new favorite combinations while keeping the core elements of heartiness and freshness intact.
Step-by-Step Guide: How to Make This Brussels Sprouts & Farro Salad
Creating this delicious and satisfying salad is a straightforward process. Follow these simple steps to bring all the wonderful flavors and textures together:
- Prepare the Honey Mustard Vinaigrette: In a small jar or bowl, combine all the vinaigrette ingredients: olive oil, red wine vinegar (or apple cider vinegar), Dijon mustard, honey, salt, black pepper, ground cinnamon, and ground cloves. Whisk vigorously until all ingredients are thoroughly combined and emulsified. Alternatively, if using a jar with a tight-fitting lid, simply cover and give it a good shake. This ensures the spices are evenly distributed and the dressing is smooth.
- Cook the Farro to Perfection: Bring a pot of salted water to a rolling boil. Add the uncooked farro and cook until it’s al dente – meaning tender but still firm to the bite – which typically takes about 15 minutes. Once cooked, drain the farro thoroughly to remove excess water. Transfer the warm farro to a large salad serving bowl and toss it with approximately one tablespoon of the prepared vinaigrette. This initial coating helps infuse the farro with flavor and prevents it from clumping as it cools.
- Sauté the Shaved Brussels Sprouts: While the farro is cooking, heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the shaved Brussels sprouts to the hot pan and sprinkle them with half a teaspoon of salt. Cook the Brussels sprouts without stirring for about 2 minutes, allowing them to develop a beautiful golden-brown sear on the edges. This caramelization adds depth of flavor. Then, stir the sprouts and continue to cook for another 2 minutes, or until they are tender yet still retain a pleasant crunch. They should not be overly soft. Toss the sautéed Brussels sprouts with another tablespoon of the vinaigrette while they are still warm, then add them to the salad bowl with the farro.
- Assemble and Combine the Salad: Allow the cooked farro and Brussels sprouts to cool slightly to room temperature. It’s perfectly fine if they are still a little warm; this can actually help the flavors meld. Once cooled, add the baby arugula to the large salad bowl with the farro and Brussels sprouts. Gently toss the mixture, ensuring the farro doesn’t settle too much at the bottom and all ingredients are well distributed. Now, artfully arrange the remaining toppings on top of the salad: the chopped apple, toasted hazelnuts, dried cranberries and/or pomegranate arils, and crumbled goat cheese (or feta). Drizzle generously with more of the honey mustard vinaigrette to your liking. Remember, you might have some vinaigrette leftover – store it for future use!
- Enjoy Immediately: For the best taste and texture, this Brussels Sprouts and Farro Salad is best served fresh and enjoyed right away. The crispness of the ingredients and the vibrancy of the dressing are at their peak when freshly assembled.
Make-Ahead Tips for Effortless Entertaining
Planning ahead for this salad is remarkably easy, making it an ideal option for meal prep or for simplifying entertaining. You can prepare nearly all of the individual components in advance, storing them separately in the refrigerator for up to several days. This includes whipping up the honey mustard vinaigrette, cooking the farro, lightly sautéing the shaved Brussels sprouts, and chopping all the fresh ingredients like apples and nuts. Keep each item in its own airtight container to maintain freshness and prevent flavors from mingling prematurely. The crucial rule for preserving the salad’s integrity is to only combine all the ingredients just before you plan to serve it. This is particularly important for the baby arugula, which is delicate and will wilt if dressed too far in advance, compromising the desired crisp texture. By following these simple make-ahead instructions, you can significantly cut down on last-minute preparation time and enjoy a fresh, vibrant salad whenever you desire.
More Delicious Salad Recipes
If you’ve fallen in love with the vibrant flavors and hearty satisfaction of this Brussels Sprouts and Farro Salad, you’re in for a treat! Our collection of salad recipes is designed to inspire and delight, offering a diverse range of options for every season and occasion. From crisp, refreshing greens perfect for summer days to warm, comforting concoctions ideal for cooler evenings, there’s always a new combination to explore. Expand your culinary repertoire with these other fantastic salad creations:
- Fall Apple Salad with Cheddar and Candied Pecans: A perfect blend of sweet, savory, and crunchy, this salad is the quintessential autumn delight, featuring crisp apples, sharp cheddar, and irresistible candied pecans.
- Roasted Asparagus and Avocado Salad: A light yet satisfying salad that celebrates the fresh flavors of spring. Roasted asparagus brings a tender-crisp texture, perfectly complemented by creamy avocado and a bright dressing.
- Strawberry Spinach Salad with Warm Brown Butter Dressing: A unique and elegant salad featuring juicy strawberries, fresh spinach, and a surprisingly delicious warm brown butter dressing that adds a nutty richness.
Each of these recipes brings its own unique character and a burst of fresh ingredients, ensuring that your salad cravings are always met with excitement and flavor.
Get the Full Recipe
Ready to make this incredible Brussels Sprouts and Farro Salad? Below, you’ll find the complete, printable recipe card with detailed measurements, nutritional information, and all the steps conveniently laid out. Whether you’re a seasoned chef or a home cook, this recipe is designed for ease and enjoyment.
Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese
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Ingredients
Honey Mustard Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
Salad:
- ½ cup uncooked farro
- 1 tablespoon olive oil
- 1 lb brussels sprouts , shredded
- ½ teaspoon salt
- 4 cups baby arugula
- 1 apple , chopped (I prefer honeycrisp)
- ⅓ cup chopped hazelnuts
- ½ cup dried cranberries or pomegranate arils , or ¼ cup of each
- 4 oz crumbled goat cheese or feta
Equipment
Instructions
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To make the vinaigrette, add all ingredients (olive oil, red wine vinegar, Dijon mustard, honey, salt, black pepper, ground cinnamon, ground cloves) to a small jar and whisk (or cover and shake) until thoroughly combined.
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Cook the farro in a pot of salted boiling water until al dente, about 15 minutes. Drain and add to salad serving bowl, then toss with about 1 tablespoon of the vinaigrette.
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Meanwhile, heat the olive oil in a sauté pan set over medium-high heat. Add the brussels sprouts and sprinkle with the salt. Cook the brussels sprouts (without stirring) until the edges begin to brown, about 2 minutes. Stir the brussels sprouts and cook for another 2 minutes until cooked but still firm.
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Stir in 1 tablespoon of the vinaigrette, then add the brussels sprouts to the salad bowl.
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While the farro and brussels sprouts cool slightly so they’re just barely warm or room temperature, prepare the rest of the salad ingredients (chop apple, measure hazelnuts, cranberries/pomegranate, and cheese).
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Add the arugula to the salad bowl and combine with the farro and brussels sprouts (ensure the farro doesn’t all sink to the bottom of the bowl by mixing well). Add chopped apple, hazelnuts, cranberries/pomegranate, and cheese to the top of the salad and drizzle with the some vinaigrette (you will likely have vinaigrette left over).
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This salad should be served right away for optimal freshness. Store leftover vinaigrette in the fridge in an airtight container for up to a week.