Warm Roasted Brussels Sprouts and Farro Salad
from Tiffany at eatathomecooks.com
Servings: 8
Calories: 420kcal
Ingredients
For the farro:
- 2¼ cups farro
- 3 cups vegetable broth
For the salad:
- 4½-6 cups brussels sprouts trimmed and halved
- 1½ Tbs. tamari
- ⅓ cup orange juice about the juice of one orange
- ⅓ cup balsamic vinegar
- 3 tsp. dijon mustard
- ½ tsp. ground ginger
- 1½ cup walnuts chopped
- ¾ cup dried cranberries
Instructions
For Instant Pot farro:
- 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.
For stovetop farro:
- 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 4 cups instead of 3.
- 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: 8g | Calories: 420kcal | Carbohydrates: 65g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 583mg | Potassium: 491mg | Fiber: 13g | Sugar: 13g | Vitamin A: 594IU | Vitamin C: 48mg | Calcium: 61mg | Iron: 3mg