Ingredients
Scale
Farro Salad
- 3 T. olive oil, divided
- 1 large or 2 small sweet potatoes, cubed
- 2 c. quartered Brussels Sprouts
- 1 c. dried cherries
- 1/4 c. toasted pumpkin seeds
- 8.8 oz (249 g) bag Trader Joe’s 10-minute farro
Lemon Shallot Vinaigrette
- 1/2 c. fresh lemon juice
- 3/4 c. extra virgin olive oil
- 3 T. honey
- 1 large shallot
- 1 T. dijon mustard
- 1/2 t. salt
- 1/2. t. pepper
Instructions
- Preheat oven to 425 degrees F.
- Place brussels sprouts and sweet potato on a lined baking sheet and coat with olive oil. Sprinkle with salt.
- Bake for 30 minutes or until Brussels are slightly charred.
- Meanwhile, cook the farro according to package instructions.
- Once all ingredients are ready, in a large bowl combine farro, Brussels sprouts, sweet potatoes, dried cherries and pumpkin seeds.
- In a small bowl combine lemon juice, olive oil, honey, shallot, and dijon mustard and blend with an immersion blender or blender.
- Top dressing onto salad. You will have extra dressing.
- Serve warm or cold, depending on preference.
Nutrition
- Serving Size:
- Calories: 398
- Sugar: 21.6 g
- Sodium: 363.3 mg
- Fat: 21.8 g
- Saturated Fat: 3.1 g
- Carbohydrates: 51.1 g
- Fiber: 6.2 g
- Protein: 4.2 g
- Cholesterol: 0 mg