Warm Roasted Brussels Sprouts and Farro Salad
from Tiffany at eatathomecooks.com
Servings: 4
Calories: 563kcal
Ingredients
For the farro:
- 1½ cups farro
- 2 cups vegetable broth
For the salad:
- 3-4 cups brussels sprouts trimmed and halved
- 2¼ tsp. tamari
- ¼ cup orange juice about the juice of one orange
- ¼ cup balsamic vinegar
- 2 tsp. dijon mustard
- ¼ tsp. ground ginger
- 1 cup walnuts chopped
- ½ cup dried cranberries
Instructions
Cooking farro in the Instant Pot:
- Rinse the farro in a colander under water.
- Combine farro and broth in the instant pot.
- Seal the lid and set cook time for 17 minutes.
- Do a quick release when the cook time is done.
Cooking farro on the stovetop:
- Rinse the farro in a colander under water.
- Combine farro and broth in a saucepan, adding more broth or water to increase the broth to 3 cups instead of 2.
- Bring the pot to boil and then reduce the heat to simmer, loosely covered for 20 minutes.
- Drain any excess water after cooking.
For the salad:
- Spread the brussels sprouts on a lined baking sheet and sprinkle with the tamari.
- Roast at 400° for about 20 minutes.
- Stir together the orange juice, vinegar, mustard and ginger.
- When the farro and brussels sprouts are cooked, combine both in a large bowl.
- Add the walnuts, cranberries and dressing.
- Toss to coat everything in the dressing.
Nutrition
Serving: 4g | Calories: 563kcal | Carbohydrates: 87g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Sodium: 778mg | Potassium: 654mg | Fiber: 17g | Sugar: 17g | Vitamin A: 795IU | Vitamin C: 64mg | Calcium: 82mg | Iron: 4mg